Real Recipes From Real Home Cooks ®

pea shoots & arugula w/meyer lemon vinaigrette

Recipe by
C G
Vallèe du Willamette, OR

From Food52. The pea shoots, arugula and radishes were courtesy of our local farmers' market. If you cannot find French radishes, they can be substituted with young spring turnips. You are more than welcomed to adjust the oil to vinegar ratio (I did). A very simple seasonal spring salad. Keyword: simplicity

yield 4 serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For pea shoots & arugula w/meyer lemon vinaigrette

  • DRESSING:
  • 1
    meyer lemon, juice and zest of
  • 2 Tbsp
    rice vinegar
  • 1 tsp
    honey, softened
  • salt and cracked black pepper, to taste
  • 4 Tbsp
    extra virgin olive oil (reduced from 6 tablespoons)
  • SALAD:
  • 4 c
    pea shoots
  • 4 c
    baby arugula
  • 4-6
    french radishes, sliced lengthwise (i added this ingredient mostly for color)

How To Make pea shoots & arugula w/meyer lemon vinaigrette

  • 1
    In a small bowl, whisk together the lemon juice and zest, rice vinegar, softened honey and salt and pepper. Slowly drizzle in the oil, whisking constantly to emulsify. Set aside. Best prepared 1 hour in advance.
  • 2
    Wash and dry the pea shoots and arugula (I used a salad spinner). Place all of the greens in a large bowl.
  • 3
    Add about half the dressing, toss gently and taste. If necessary, add more dressing, season with salt and pepper. Serve immediately, garnishing the French radishes on the salad plate.

Categories & Tags for Pea Shoots & Arugula w/Meyer Lemon Vinaigrette:

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