Pea Shoot Salad with Radishes and Pickled Onion |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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With a faint pea flavor, pea shoots are lovely in salads, stir-fries, pizzas, and soups. Look for them at farm stands or Asian markets in spring, and get them while you can–their flavor turns bitter at the end of the growing season. Ingredients:
1 cup cider vinegar |
1/2 cup water |
1/2 teaspoon sugar |
3/4 cup thinly vertically sliced red onion |
1 cup shelled fresh english peas |
1 teaspoon salt |
6 cups pea shoots |
10 radishes, thinly sliced |
2 tablespoons extra-virgin olive oil |
1 1/2 tablespoons white wine vinegar |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Combine cider vinegar, 1/2 cup water, and teaspoon sugar, stirring until sugar dissolves. Add onion; let stand 30 minutes. Drain. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes. Drain; rinse peas with cold water. Combine onion, peas, pea shoots, and sliced radishes in a large bowl. Combine olive oil, white wine vinegar, 1/4 teaspoon salt, and pepper. Drizzle oil mixture over pea mixture; toss gently.
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