blood orange + pea shoot salad

March 22nd, 2011

Spring is here my friends! Sure it may have snowed here yesterday, but I’m thinking happy thoughts and quite frankly I’m willing to put blinders on when that white stuff shows up. This weekend I happened upon some pea shoots at the greenmarket and just couldn’t resist. Perhaps because they’re one of the only green things at the market right now, but whatevs.

Have you ever had pea shoots? They’re flavorful, wispy little greens that bring a real brightness to any salad. With such lovely greens, I wanted to make an extra special dressing, so I looked to my favorite citrus and whipped up a blood orange vinaigrette. I ended up with a salad that says, “Hello Spring, let’s hang out.”

Whenever I make a vinaigrette, I always think to myself that I should do it more often. It’s so easy and means I don’t have an excuse not to eat a salad. This vinaigrette is slightly more complicated because I used a combination of different citruses, blood orange, meyer lemon and lime, but even then it’s easy peasy. Once that was looking pretty and all shaken, I tossed my pea shoots into a bowl and drizzled a little of the vinaigrette over them. After a quick toss with my hands, I arranged the shoots on my plate and topped them with some blood orange segments, a few slivered almonds and a bit of shaved parmesan.

When I looked down at this salad, it looked like an abstract expressionist painting, something to sit back and admire. So of course, I did. Then I dug in, because come on, I’m hungry! The pea shoots bring a nice bright, green flavor while the vinaigrette adds a hint of sweetness the leaves. The parmesan, well come on, that lovely salty, slightly crunchy flavor is always welcome on my salad.

blood orange + pea shoot salad

blood orange vinaigrette
makes about 1 cup

3 Tablespoons blood orange juice
2 Tablespoons meyer lemon juice
1 Tablespoon lime juice
1/4 cup shallots, finely chopped, about 1 small shallot
1/2 teaspoon meyer lemon zest
1/2 teaspoon blood orange zest
1/4 teaspoon salt
1/2 cup olive oil

1. Combine all ingredients except the oil in a bowl. Gently whisk in the oil.

Vinaigrette can be stored in a sealed jar in the refrigerator for up to a week.

the salad
serves 1 but can easily be multiplied

peashoots, roughly 1 big handful
2-1/4-inch slices of blood orange, peeled and sliced into segments
2 Tablespoons Parmesan, shaved
1 Tablespoon slivered almonds
1 Tablespoon blood orange vinaigrette

1. In a medium bowl, toss together the pea shoots and vinaigrette with your hands.

2. Place greens on a plate and top with blood oranges, parmesan and slivered almonds



Comments: 8 Total

  1. Michelle

    March 22, 2011 at 8:02 am

    Oh – la – la!
    I am so stoked on the return of spring, fresh FRESH produce and creative salads. Lovely dressing!

  2. Ruth

    March 22, 2011 at 4:58 pm

    Pea shoots! Will have to try this soon. I rarely comment but thanks for the recipe and great photos. :-)

  3. Molly

    March 23, 2011 at 8:39 pm

    The pea shoots are saying “hooray, it’s spring!” The citrus is saying “ha, it may be spring, but it’s still snowing!” And my belly is saying “get in here now!” So happy I stumbled across your blog. Looking forward to exploring it.

  4. Renee

    March 23, 2011 at 9:39 pm

    This is a happy thought salad, and since it still feels like winter here, I think I might just have to make it! Your vinaigrette looks fabulous.

  5. DailyChef

    March 23, 2011 at 10:09 pm

    Looks delicious and very healthy!

  6. Kate

    March 24, 2011 at 6:49 pm

    We bought some pea shoots at the farmers market last week and they make for a great salad! I mix it with kale. I’ll have to try this vinaigrette, I’m so bored of store bought dressing lately.

  7. Tracy Marcello (Scribble Smudge)

    March 31, 2011 at 1:25 pm

    Umm, I need to make. this. now.

  8. bored

    September 14, 2011 at 2:38 pm

    what is your own fb?

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