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Serves
4
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
Ingredients
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Juice and zest of one itsy-bitsy Meyer lemon
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2 tablespoons
rice vinegar
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1 teaspoon
honey
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Salt and freshly floor sad 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 minute one or wild arugula
Directions
- 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.
- 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.
- Add about half the dressing, toss gently and taste. If needed, add extra dressing, salt and pepper. Wait on at the moment.