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
yield
4 serving(s)
prep time
10 Min
method
No-Cook or Other
Ingredients For pea shoots & arugula w/meyer lemon vinaigrette
- DRESSING:
-
1meyer lemon, juice and zest of
-
2 Tbsprice vinegar
-
1 tsphoney, softened
-
salt and cracked black pepper, to taste
-
4 Tbspextra virgin olive oil (reduced from 6 tablespoons)
- SALAD:
-
4 cpea shoots
-
4 cbaby arugula
-
4-6french 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pea Shoots & Arugula w/Meyer Lemon Vinaigrette:
ADVERTISEMENT