Monday, April 5, 2010
Official Salad of Spring: Pea Shoots
Spring is in sprouting everywhere. My windows are open and the oven is off. I'm calling pea shoots with buttermilk mint dressing the first real salad of the season. Pea shoots are the succulent leaves and stems of pea plants and also some of the first green produce to hit the farmer's markets. The succulent leaves and tendrils are not unlike alfalfa sprouts, but with more crunch and a touch sweeter.
Pea Shoots with Buttermilk Mint Dressing
6 oz buttermilk
1 tblsp olive oil
2 tsp, about 1/2 lemon, fresh squeezed lemon
1/4 tsp salt
1 pinch red pepper
1 pinch sugar
1 heaping tblsp chopped fresh mint
4 handfuls of pea shoots, or one handful for each person
Place the first 7 ingredients in a jar and shake until mixed. Place pea shoots into serving bowl and lightly dress and mix the greens. Isn't it nice to make something simple and green after a long winter? Use the extra buttermilk dressing on other vegetables, or try a splash on rice dishes.