Pea Shoot and Baby Arugula Salad with Meyer Lemon Vinaigrette
Merrill Stubbs
- Serves
- 4
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.
Ingredients
- Juice and zest of one small Meyer lemon
- 2 tablespoon rice vinegar
- 1 teaspoon honey
- Salt and freshly ground black pepper to taste
- 6 tablespoon vegetable oil
- 4 cup densely packed pea shoots
- 4 cup densely packed baby or wild arugula
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Directions
- Step 1
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.
- Step 2
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.
- Step 3
Add about half the dressing, toss gently and taste. If necessary, add more dressing, salt and pepper. Serve immediately.