Pea Shoot and Spinach Salad with Bacon and Shiitakes

Name: Pea Shoot and Spinach Salad with Bacon and Shiitakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 113 grams double-smoked bacon; 946 milliliters ounces baby spinach leaves; 1 teaspoons black pepper; 1 bunch fresh chives, cut into 1-inch lengths; 340 grams fresh shiitake mushrooms, stems discarded and caps quartered; 1 teaspoon kosher salt; 2 Tbsps fresh lemon juice; 1 Tbsps coarse-grain mustard; 4 Tbsps olive oil; 946 milliliters oounces fresh pea shootspea shoots; 6 radishes, cut into matchsticks; 1 Tbsps red-wine vinegar

Need A mixture of red-wine vinegar, lemon juice, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cut bacon into 3/4-inch-thick matchsticks and cook in a heavy skillet over moderately low heat, stirring, until crisp but still chewy, 6 to 8 minutes.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Transfer with a slotted spoon to paper towels to drain.

Equipment you will use

Slotted Spoon

Paper Towels

Pour off fat from skillet and add 1 1/2 tablespoons oil, mushrooms, and 1/2 teaspoon salt. Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 minutes, then cool.

Ingredients you will need

Mushrooms

Salt

Cooking Oil

Equipment you will use

Frying Pan

Whisk together lemon juice, vinegar, mustard, remaining 1/2 teaspoon salt, pepper, and remaining 2 tablespoons oil in a large salad bowl until blended.

Ingredients you will need

Lemon Juice