This is another “traditional” side dish that appears to have infinite variations on the absolutely correct way to prepare it; of course to me that’s just a challenge! I have had this, “in the French way” or “à La Française”, made with Pearl Onions. And I’ve had it with Scallions, and with and without Carrots and with a variety of lettuce types not to mention with frozen and fresh peas. With the exception of the frozen peas, any of these alternatives could have been in the original dish.