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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.


Last Updated ( Monday, 23 April 2012 )
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