Author Notes
This is a bright greenmarket salad that celebrates the grassy, fresh flavors of spring. Whenever I see pea shoots at the market, I can't resist buying some. Peppery arugula is a nice complement to the pea shoots, and a touch of honey in the snappy lemon vinaigrette echoes their sweetness. If you don't have Meyer lemons, regular lemon juice and zest are just fine. —Merrill Stubbs
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Ingredients
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Juice and zest of one small Meyer lemon
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2 tablespoons
rice vinegar
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1 teaspoon
honey
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Salt and freshly ground black pepper to taste
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6 tablespoons
vegetable oil
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4 cups
densely packed pea shoots
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4 cups
densely packed baby or wild arugula
Directions
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In a small bowl, whisk together the lemon juice and zest, vinegar, honey and salt and pepper. Slowly drizzle in the oil, whisking constantly to emulsify. Set aside.
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Wash and dry the pea shoots and arugula. If you're using mature arugula, roughly chop it into bite-sized pieces. Put all of the greens in a large bowl.
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Add about half the dressing, toss gently and taste. If necessary, add more dressing, salt and pepper. Serve immediately.
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