I thought this was going to be too vinegary but it has a nice flavor - a little bit tangy but not too overpowering. The peas give it a nice crunch. I didn't have enough pea shoots so I supplemented with some bibb lettuce.
Pea Shoot Salad with Radishes and Pickled Onion
With a faint pea flavor, pea shoots are lovely in salads, stir-fries, pizzas, and soups. Look for them at farm stands or Asian markets in spring, and get them while you can–their flavor turns bitter at the end of the growing season.
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- Calories: 79
- Fat: 4.6g
- Saturated fat: 0.7g
- Sodium: 163mg
- 1 cup cider vinegar
- 1/2 cup water
- 1/2 teaspoon sugar
- 3/4 cup thinly vertically sliced red onion
- 1 cup shelled fresh English peas
- 1 teaspoon salt
- 6 cups pea shoots
- 10 radishes, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons white wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Combine cider vinegar, 1/2 cup water, and teaspoon sugar, stirring until sugar dissolves. Add onion; let stand 30 minutes. Drain. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes. Drain; rinse peas with cold water. Combine onion, peas, pea shoots, and sliced radishes in a large bowl. Combine olive oil, white wine vinegar, 1/4 teaspoon salt, and pepper. Drizzle oil mixture over pea mixture; toss gently.
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