PEA SHOOT SALAD
While browsing the many varieties of greens at my Farmers Market visit this week I stumbled upon a type I've never seen before. A luscious green color with curling tendrils and delicate leaves, these new greens instantly caught my eye. I was excited to learn that they were pea shoots and I was even more excited when I tasted them. Sweet and crisp, the taste reminded me of spring.
Pea shoots are often used in Asian cuisine but are becoming more popular at US farmers markets. The stems, tendrils and leaves are all edible and they can be used just as you would any other green- in a salad, stir-fried, or as an enhancement to a quinoa or other side dish.
- 4 cups of fresh pea shoots
- 1/4 cup carrots thinly sliced
- 1/4 cup radishes thinly sliced
- 2 tablespoons fresh scallions diced
- Arrange pea shoots on a plate.
- Scatter on the carrots, radishes and scallions.
- Lightly dress with dressing of choice. I recommend simply a squeeze of fresh lemon or orange, a drizzle of olive oil and a pinch of salt.