Pea Shoot, Sugar Snap Pea and Orange Salad
Makes 4 side or 2 main servings
1 small bunch fresh pea shoots, thick stems removed, and hand torn, about 2 packed cups
1 cup fresh sugar snap peas
1 large orange, peeled and cut into segments
1 tablespoon extra virgin olive oil
2 tablespoons champagne vinegar
1 tablespoon fresh squeezed orange juice
2 teaspoons orange zest
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1. Toss pea shoots, sugar snap peas, and orange segments in a medium bowl.
2. In a small bowl, whisk remaining ingredients. Taste and adjust as necessary. Pour over salad, toss well and serve.
The Yellow House » Garlicky pea shoots:
The basics: Get some peas (there are certain varieties sold specifically for sprouting, but any variety sold for growing will do, really.
I use an organic, dwarf grey sugar pea, which is known to be a nice salad green).
Put them in some sort of container: a wide-mouth jar or glass bowl.
Add water and let them soak for a few minutes.
Then, rubberband some cheesecloth over the opening of the jar and drain out the water (it doesn’t need to be completely dry inside; a little damp is good).
Set the jar on your windowsill.
Do this every day for a few days—add water, drain through the cheesecloth, and allow to sit on the windowsill.
Garlicky pea shoots
You will need
1 clove of garlic, pounded to a paste in a mortar and pestle, or crushed and minced
2 tablespoons olive oil
2 cups pea shoots, loosely packed
Salt
Pepper
Directions
Heat the oil and garlic in a skillet until very hot, but do not allow the garlic to brown. When the oil shimmers, add the pea shoots, and stir to coat with oil. Cook, stirring, for 2-3 minutes, until the shoots have wilted a bit and their leaves look a bit frizzled. Salt and pepper to taste.
To add into scrambled eggs, remove the pea shoots from the skillet and set aside in a bowl. In the same skillet, make scrambled eggs your favorite way (I’m a low-and-slow kind of girl). Just before the eggs are cooked as much as you’d like them to be, stir in the pea shoots. Serve with crusty toast.
I always reserve a few uncooked pea shoots to toss on at the end.
How to Buy, Store and Cook with Pea Shoots
Makes 4 side or 2 main servings
1 small bunch fresh pea shoots, thick stems removed, and hand torn, about 2 packed cups
1 cup fresh sugar snap peas
1 large orange, peeled and cut into segments
1 tablespoon extra virgin olive oil
2 tablespoons champagne vinegar
1 tablespoon fresh squeezed orange juice
2 teaspoons orange zest
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1. Toss pea shoots, sugar snap peas, and orange segments in a medium bowl.
2. In a small bowl, whisk remaining ingredients. Taste and adjust as necessary. Pour over salad, toss well and serve.
The Yellow House » Garlicky pea shoots:
The basics: Get some peas (there are certain varieties sold specifically for sprouting, but any variety sold for growing will do, really.
I use an organic, dwarf grey sugar pea, which is known to be a nice salad green).
Put them in some sort of container: a wide-mouth jar or glass bowl.
Add water and let them soak for a few minutes.
Then, rubberband some cheesecloth over the opening of the jar and drain out the water (it doesn’t need to be completely dry inside; a little damp is good).
Set the jar on your windowsill.
Do this every day for a few days—add water, drain through the cheesecloth, and allow to sit on the windowsill.
Garlicky pea shoots
You will need
1 clove of garlic, pounded to a paste in a mortar and pestle, or crushed and minced
2 tablespoons olive oil
2 cups pea shoots, loosely packed
Salt
Pepper
Directions
Heat the oil and garlic in a skillet until very hot, but do not allow the garlic to brown. When the oil shimmers, add the pea shoots, and stir to coat with oil. Cook, stirring, for 2-3 minutes, until the shoots have wilted a bit and their leaves look a bit frizzled. Salt and pepper to taste.
To add into scrambled eggs, remove the pea shoots from the skillet and set aside in a bowl. In the same skillet, make scrambled eggs your favorite way (I’m a low-and-slow kind of girl). Just before the eggs are cooked as much as you’d like them to be, stir in the pea shoots. Serve with crusty toast.
I always reserve a few uncooked pea shoots to toss on at the end.
How to Buy, Store and Cook with Pea Shoots
No comments:
Post a Comment