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


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10 Min
No-Cook or Other


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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)


4 c
pea shoots
4 c
baby arugula
french radishes, sliced lengthwise (i added this ingredient mostly for color)

How to Make Pea Shoots & Arugula w/Meyer Lemon Vinaigrette


  • 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.
  • 2Wash and dry the pea shoots and arugula (I used a salad spinner). Place all of the greens in a large bowl.
  • 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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About Pea Shoots & Arugula w/Meyer Lemon Vinaigrette

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Mediterranean
Dietary Needs: Vegetarian

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