Icebox Salad

The top layers of sliced vegetables prevent the dressing from soaking and wilting the bottom layer of lettuce. Believe it or not, this salad tastes better after a few hours in the refrigerator. The dressing penetrates peas, cucumbers and radishes, the flavors are mixed, and the vegetables become sweeter. Cooking time: 45 minutes, plus at least 2 hours to cool. Notes: To cook fresh peas, bring a large pot of water to a boil. Add the peas and 1 tsp salt. Boil for 1 minute, drain, and dip the peas in ice water to stop cooking. Peel the peas and proceed to step 5.
Line a fine mesh strainer with 2 layers of gauze and place the strainer on a bowl. Place the yogurt in a sieve, cover with plastic wrap, and refrigerate for 30 minutes.Cut the romaine into small pieces, rinse and dry thoroughly between layers of paper towels. Arrange the lettuce leaves in an even layer on a 9-by-13-inch baking dish or other 2-cm baking dish.Chop the sugar peas and spread evenly over the lettuce leaves. Wash, trim and thinly slice the radishes. Place them on top of the sugar peas.Peel the cucumber, cut it in half lengthwise, and using a spoon, remove the meaty pulp and small seeds in the center. Once again, cut each cucumber lengthwise in half and chop. Place the cucumber on top of the radish. Slice the green onions, thinly slice the white and light green parts, and sprinkle the cucumbers evenly on top.If you are using frozen peas, place them in a colander or strainer and let them thaw under running hot water for 1-2 minutes. When using fresh peas, follow the cooking instructions in the notes. Dry the peas thoroughly on paper towels and sprinkle evenly with green onions.Transfer the yogurt to a bowl (drain the liquid through a strainer). Add the oil, salt and pepper, then add the dill and mint. Spread the yogurt mixture evenly over the salad and sprinkle with green onions. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Serve cold, cut into 12 pieces.Note: A nutritional analysis is provided for each serving.