Pea Tendril Salad with a Warm Sesame and Red Chili Dressing
You can never have too many side dish recipes, so give Pea Tendril Salad with a Warm Sesame and Red Chili Dressing a try. Watching your figure? This gluten free, dairy free, and primal recipe has 81 calories, 2g of protein, and 7g of fat per serving. This recipe serves 4. It will be a hit at your The Super Bowl event. Head to the store and pick up asian fish sauce, sesame seeds, roasted sesame oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 15 minutes. This recipe is typical of American cuisine.
Instructions
Rinse, drain and gently pat dry pea tendrils and coarsely chop for easier eating.
Place them in a serving bowl or platter.
Combine vinegar, fish sauce, salt, sesame oil and red Thai chili slices in a small bowl.
Let the flavors meld for a few minutes then pour over pea tendrils. Toss to coat.
Heat a wok or heavy skillet over high heat. When the pan is hot, add the peanut or vegetable oil and swirl before adding the sliced shallots. Lower heat and fry until the shallots begin to get dark golden brown, stirring so they don’t burn (about 8 minutes). Spoon some of the hot oil and all of the shallots over the pea tendrils. The hot oil will wilt the tendrils in some places.
Sprinkle with sesame seeds for garnish and serve immediately.