Pea Shoot and Spinach Salad with Bacon and Shiitakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pea shoots are the tender, leafy branch tips of edible pea plants (not to be confused with flowering sweet peas, which are poisonous). There are huge variations in taste among shoots from different varieties, but the sweetest are those from edible podded peas. Ingredients:
1 (1/4-pound) piece double-smoked bacon |
3 1/2 tablespoons olive oil |
3/4 pound fresh shiitake mushrooms, stems discarded and caps quartered |
1 teaspoon kosher salt |
1 1/2 tablespoons fresh lemon juice |
1/2 tablespoon red-wine vinegar |
1/2 tablespoon coarse-grain mustard |
1/2 teaspoon black pepper |
4 oounces fresh pea shootspea shoots (4 cups) |
4 ounces baby spinach leaves (4 cups) |
1 bunch fresh chives, cut into 1-inch lengths |
6 radishes, cut into matchsticks |
Directions:
1. 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. Transfer with a slotted spoon to paper towels to drain.
2. 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.
3. Whisk together lemon juice, vinegar, mustard, remaining 1/2 teaspoon salt, pepper, and remaining 2 tablespoons oil in a large salad bowl until blended.
4. Add pea shoots and spinach to dressing and toss to coat. Add bacon, mushrooms, chives, and radishes and toss again.
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