Pea Shoot And Child Arugula Salad With Meyer Lemon French dressing

recipe image

  • Serves
Author Notes

That is a absorbing greenmarket salad that celebrates the grassy, recent flavors of spring. On every occasion I leer pea shoots on the market, I will’t withstand hunting for some. Peppery arugula is a plentiful complement to the pea shoots, and a contact of honey in the rapid lemon vinaigrette echoes their sweetness. If you do now not desire Meyer lemons, odd lemon juice and zest are appropriate impartial. —Merrill Stubbs

  • Juice and zest of one itsy-bitsy Meyer lemon

  • 2 tablespoons

    rice vinegar

  • 1 teaspoon


  • Salt and freshly floor sad pepper to taste

  • 6 tablespoons

    vegetable oil

  • 4 cups

    densely packed pea shoots

  • 4 cups

    densely packed minute one or wild arugula

  1. In a itsy-bitsy bowl, trudge together the lemon juice and zest, vinegar, honey and salt and pepper. Slowly drizzle in the oil, whisking incessantly to emulsify. Plan apart.
  2. Wash and dry the pea shoots and arugula. In case you are utilizing used arugula, roughly prick it into bite-sized objects. Build the total greens in a gigantic bowl.
  3. Add about half the dressing, toss gently and taste. If needed, add extra dressing, salt and pepper. Wait on at the moment.

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