Fresh, organic pea shoots are a delicious salad surprise for anyone who's never tried them! Sunflower shoots work equally well, and can be substituted for pea shoots. Many grocery stores are starting to sell these; if not, be sure to ask for them! In the time zone where I live, and the shop I patronize, pea and sunflower shoots are sold compacted in small plastic boxes weighing only 75 g or 2-1/2 oz. For the size and weight of the contents, the box comes at a hefty price - about $3. But these shoots literally do "shoot" from the box, making up in volume what they lack in weight. One box comfortably serves two; the recipe below serves four. Admittedly, this salad is on the expensive side, so I tend to make it when I already have goat cheese and small tomatoes on hand.
Organic Pea Shoot Salad:
3 or 4 c. fresh pea shoots, about 150 g or 6 oz.
4 oz. (113 g) soft, natural goat cheese, in small chunks
12 to 15 cherry tomatoes, halved crosswise
Combine all. Toss with 3 to 4 tbsp. dressing. Serves 4.
Honey-Mustard Dressing:
2 tbsp. white wine vinegar
1 tbsp. Dijon mustard or stone ground mustard
3 tbsp. honey
6 tbsp. olive oil
Salt and coarsely ground pepper, to taste
Shake all ingredients together in a small, covered jar. Dress just before serving. Store remaining dressing in the refrigerator.
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| Delicious and nutritious! This simple salad draws raves! |
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