Pea Shoot and Arugula Salad with Radishes and Hazelnuts
With their sweet, mild pea flavor and their juicy stems, pea shoots are becoming a popular salad addition. Here, they're the perfect foil for sharp arugula and radishes, herbal fennel and toasty hazelnuts.
Dovetailing tip: For the salads for Meal 1, Meal 2, and Meal 4, buy a large bag of your favorite salad mix. substitute this salad mix for the arugula in this recipe and for Meal 2, and the Romain lettuce for Meal 4. This saves time and money.
Dovetailing tip: The Farmhand Salad for Meal 2 uses a Mandolin to slice the vegetables. Prepare the vegetables, including the radishes, while you already have your Mandolin out - and wash it only once - plus have your Meal 2 salad close to being finished.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/2 cup | hazelnut |
| 1 1/2 tablespoons | champagne vinegar or white wine vinegar |
| 1/4 teaspoon | Dijon style mustard |
| 1/4 teaspoon | honey |
| 1/4 teaspoon | minced shallot |
| 1/4 cup | extra-virgin olive oil |
| sea salt | |
| sea black pepper | |
| 5 ounces | baby arugula |
| 3 1/2 ounces | pea shoots |
| 4 | large radishes, trimmed and very thinly sliced on a mandoline |
| 1 | fennel bulb—halved lengthwise, cored and very thinly sliced on a mandoline |
Directions:
Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast until they are fragrant and the skins blister, about 14 minutes. Transfer the toasted hazelnuts to a kitchen towel and let cool slightly, then vigorously rub the nuts together to remove the skins. Coarsely chop the nuts.
In a large bowl, whisk the Champagne vinegar with the Dijon mustard, honey and minced shallot. Add the extra-virgin olive oil and whisk until blended. Season the vinaigrette with salt and freshly ground black pepper. Add the arugula, pea shoots, radishes, fennel and chopped hazelnuts and toss well. Season with salt and pepper and serve right away.
Source: foodandwine.com
