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Pea Shoot Salad

April 3, 2012 by betsy

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Spring has sprung people! Bye, bye winter citrus and root vegetables, hello green stuff! I get so excited this time of year to get my little garden started, and to see the bounty that is surely beginning to pour into farmer’s markets across the country. It’s always a very inspiring time for me. I wanted to kick off this month with something fresh, crisp, and oh-so “spring”. I think this is my new favorite salad. I love onions, I REALLY love radishes, and these peas and pea shoots were the perfect match for those ingredients.  This recipe is so healthy, you could have it for lunch every day!

Pea Shoot Salad with Radishes and Pickled Onion recipe from Cooking Light 

  • 1 cup cider vinegar
  • 1/2 cup water
  • 1/2 teaspoon sugar 
  • 3/4 cup thinly vertically sliced red onion
  • 1 cup shelled fresh English peas
  • 1 teaspoon salt
  • 6 cups pea shoots
  • 10 radishes, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

 
Combine cider vinegar, 1/2 cup water, and teaspoon sugar, stirring until sugar dissolves. Add onion; let stand 30 minutes. Drain. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes. Drain; rinse peas with cold water. Combine onion, peas, pea shoots, and sliced radishes in a large bowl. Combine olive oil, white wine vinegar, 1/4 teaspoon salt, and pepper. Drizzle oil mixture over pea mixture; toss gently.

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