pea shoots & arugula w/meyer lemon vinaigrette
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
prep time
10 Min
cook time
method
No-Cook or Other
yield
4 serving(s)
Ingredients
- DRESSING:
- 1 - meyer lemon, juice and zest of
- 2 tablespoons rice vinegar
- 1 teaspoon honey, softened
- - salt and cracked black pepper, to taste
- 4 tablespoons extra virgin olive oil (reduced from 6 tablespoons)
- SALAD:
- 4 cups pea shoots
- 4 cups 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
-
Step 1In 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.
-
Step 2Wash and dry the pea shoots and arugula (I used a salad spinner). Place all of the greens in a large bowl.
-
Step 3Add 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.
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Discover More
Category:
Lettuce Salads
Diet:
Vegetarian
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
Mediterranean
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