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Pea Shoot Salad with Shaved Parmesan and Lemon Vinaigrette

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Monday, 23 April 2012
List of viewable recipes from "Grow Cook Eat" by Willi Galloway

Recipe from Grow Cook Eat by Willi Galloway (Sasquatch Books, 2012)

ImageThis salad was inspired by a dish I had at Franny's, a wonderful Italian restaurant in Brooklyn, New York. At Franny's they believe that "simple is best," and this salad-tender pea shoots adorned with a vibrant lemon vinaigrette and shavings of salty Parmesan-embodies their mantra perfectly.

Serves 4

1/2 teaspoon lemon zest 2 teaspoons freshly squeezed lemon juice
1 small clove garlic, minced
1/2 teaspoon white balsamic or white wine vinegar
1/4 cup extra-virgin olive oil sea salt
4 to 6 cups lightly packed pea shoots
2-ounce piece parmesan Freshly ground pepper

In a medium bowl, whisk together the lemon zest and juice, gar- lic, and vinegar. Slowly drizzle in the olive oil, whisking until the vinaigrette is emulsified. Add salt to taste.

Place the pea shoots in a large bowl. Use a vegetable peeler to shave the Parmesan over the salad. Drizzle the vinaigrette over the pea shoots and cheese and toss to coat. Season to taste with pepper. Serve immediately.

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Last Updated ( Monday, 23 April 2012 )
 
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