This is a wonderful melding of ingredients for any young Spring green, including watercress, baby lettuces, and this combination. I tasted a similar salad in a restaurant in Truro, Mass. and have loved it ever since. —Bevi
2 large handfuls
young pea shoots
chopped and roasted pistachios
thinly shaved Grana Padano or Parmesan cheese
juice of 1/2 large lemon
fruity olive oil
1/2 to 3/4 teaspoons
sea salt and pepper to taste for the vinaigrette
In This Recipe
Wash the greens and dry them very throughly. Place them in a mixing bowl. Add the pistachio nuts and the cheese.
To the lemon juice, add the honey and mix together thoroughly. Then whisk in the olive oil until the vinaigrette is emulsified. Add salt and pepper to taste.
Pour the dressing over the salad and lightly and carefully toss. Transfer to a serving bowl.