Pea Shoot Salad with Lemon Vinaigrette

Name: Pea Shoot Salad with Lemon Vinaigrette
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon Dijon mustard; 2 mediums lemons, halved and seeded; 2 teaspoons olive oil, divided; 710 milliliters torn pea shoots or watercress; 0 teaspoons pepper; 118 milliliters sliced radishes; 1 liters spring mix salad greens; 0 teaspoons salt; 1 teaspoons sugar

Pea Shoot Salad with Lemon Vinaigrette requires around 35 minutes from start to finish. One serving contains 83 calories, 7g of protein, and 3g of fat. This recipe serves 4. 1 person found this recipe to be yummy and satisfying. It works well as a pricey hor d'oeuvre. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. If you have radishes, lemons, torn pea shoots, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Cherry and Pea Shoot Kale Salad with Date-Balsamic Vinaigrette, Pea Shoot, Pomegranate and Chevre Salad with Greek Yogurt Vinaigrette, and Pea Shoot Salad With Fava Beans.

Instructions

Rub lemons with 2 teaspoons oil; place in a greased 9-in. square baking dish.

Ingredients you will need

Lemon

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Baking Pan

Bake, uncovered, at 425° for 15-20 minutes or until tender.

Equipment you will use

Oven

Meanwhile, in a large bowl, combine the salad greens, pea shoots and radishes.

Ingredients you will need

Greens

Pea Shoots

Radish

Equipment you will use

Bowl

Cool lemons slightly. Squeeze juice into a small bowl. Finely grate 1/2 teaspoon lemon peel; add to the bowl.

Ingredients you will need

Lemon Peel

Lemon

Juice

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Bowl

Whisk in the sugar, mustard, salt, pepper and remaining oil.

Ingredients you will need

Mustard

Pepper

Sugar

Salt

Cooking Oil

Equipment you will use

Whisk

Drizzle over salad; toss to coat.

Equipment

Ingredients

Servings:

1teaspoon

Dijon mustard 2mediums

lemons, halved and seeded 2teaspoons

olive oil, divided 710milliliters

torn pea shoots or watercress 0teaspoons

pepper 118milliliters

sliced radishes 1liters

spring mix salad greens 0teaspoons

salt 1teaspoons

sugar

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 32 dollars per bottle.

Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay

Wines from Meursault are typified by aromas and flavors of ripe melon, hazelnut, and lemon custard, and tend to be broader and more textural than wines from neighboring villages. Aging in 15-20% percent small French oak barrels lends notes of toast and vanilla.White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.