My growing hunger for spring caused me to exclaim with glee on Saturday at the sight of pea shoots. “How do you have pea shoots!?!” I asked, my face curling with smiles. “Greenhouse,” smiled back the women representing Evolutionary Organics (New Paltz, NY). A quarter pound – enough to make two entrée-size salads – was quickly climbing into a bag. Their crisp stems, clover tops and mild, lemon-and-white-pepper aftertaste created a springtime fantasy for dinner last night.
Tangy Pea Shoot Salad with Crispy Onion
Serves two as entrees, five as a sides or appetizers
¼ lb pea shoots
1 medium red onion, sliced into thin circles
6-8 oz pulled roasted chicken or walnuts
3.5 Tbs white wine vinegar
1 Tbs olive oil
Heat the oven to 450 degrees. Lightly spray cookie sheet with oil and spread onion slices flat across sheet. When oven is very hot, put in the onions. (This will make them crisp, instead of just softening them.) After five minutes, reduce heat to 225 degrees. Let onions bake for 40 minutes, or until crispy.
Meanwhile, coat pulled chicken in 1Tbs vinegar and let rest. Or toast walnuts on another cookie sheet, leaving the oven at 225, but watching and stirring frequently and removing when you can smell “nuttiness” – about 15 min.
Mix rest of vinegar and oil with salt and pepper to taste. Combine all ingredients. Toss.