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



  • 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.

Printable Recipe Card

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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