pea-shoot-and-chive-salad

Salad recipes

Pea Shoot and Chive Salad

2024-03-20 By : Admin
Any combination of pea leaves, shoots, and sprouts will work well in this recipe, tossed with a spicy ponzu dressing.

Ingredients

  • 1 tablespoon unsalted butter

  • 1/3 cup panko or plain breadcrumbs

  • 1/4 teaspoon kosher salt

  • 8 ounces fresh pea shoots, cut into 2- to 3-inch segments (about 5 cups)

  • 2 ounces fresh chives, cut into 1- to 2-inch segments (about 2 cups)

  • 1/2 cup thinly sliced red onion

  • 2 1/2 tablespoons extra-virgin olive oil

  • 2 tablespoons ponzu

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon grated lemon zest

  • 1 teaspoon gochugaru or crushed red pepper flakes

  • Fried shallots (such as Maesri), for garnish (optional)

Directions

    1. Melt butter in a large skillet over medium. Add panko and salt; cook, stirring, until toasted and golden, 2 to 3 minutes. Set aside.

    2. Toss pea shoots, chives, and onion together in a large bowl; set aside. Whisk together olive oil, ponzu, vinegar, and lemon zest in a small bowl. Lightly dress salad with desired amount of dressing, drizzling and tossing. Transfer salad to a platter. Sprinkle with toasted panko and gochugaru. Garnish with fried shallots, if using.

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