Pea Shoot Salad with Shaved Parmesan and Lemon Vinaigrette |
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Monday, 23 April 2012 |
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| |   | Pea Shoot Salad with Shaved Parmesan and Lemon Vinaigrette | |  | Ingredients: View Recipe: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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Recipe from Grow Cook Eat by Willi Galloway (Sasquatch Books, 2012)  This 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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