TIME: 15 MINUTES; SERVES: 4
This salad is the embodiment of Spring—it may as well be called “The Persephone”. The grassy taste & hearty texture of the pea shoots off-set the sweetness of strawberries, and the radishes add a spicy kick. Like Spring, it’s particularly delicious because the ingredients are so fleeting. Make sure you use the tender micro green version of pea shoots, rather than the tougher, stir-fry greens you often see in Asian markets.
A few handfuls pea shoot micro greens
A few large handfuls tender lettuce greens or arugula
1/2 - 1 pint strawberries, sliced
A few radishes, thinly sliced on a mandolin
Toasted seeds or nuts (opt.): sliced almonds, pistachios, sunflower seeds, pumpkin seeds, etc.
Goat cheese (opt.)
Balsamic vinegar & extra virgin olive oil, to taste
Salt & fresh ground black pepper, to taste
If you are using seeds or nuts, toast them in a small skillet on medium-low heat for a couple minutes until fragrant, stirring often to avoid burning. Remove from heat and set aside.
Assemble salad ingredients in a shallow serving bowl: place the tender greens at the bottom, with the pea shoots over top. Sprinkle on the strawberry & radish slices, along with the optional seeds and goat cheese. Drizzle with oil & vinegar, and season with salt & pepper.