Pea Shoot Salad With Radish and Carrot
Combining Vietnamese traditions with contemporary sustainability practices, Linda Ly’s The CSA Cookbook: No-Waste Recipes for Cooking Your Way Through a Community Supported Agriculture Box, Farmers’ Market, or Backyard Bounty (2015) is a great resource for cooking and eating locally this spring. Ly offers strategies for using all edible parts of the plant as part of a “zero waste mentality” that also enhances flavor and nutrition.
*Makes 4 Servings
For the salad:
2 spring radishes with greens
1 carrot with greens
4 cups packed pea shoots, cut into 2-inch lengths
For the dressing:
2 tablespoons white wine vinegar
1 teaspoon stone-ground Dijon mustard
1 teaspoon honey
A few grinds of black pepper
¼ cup olive oil
Shaved Parmesan cheese for serving
Trim the greens from the radishes. Coarsely chop the radish greens and toss them into a large serving bowl. With a mandoline or a steady hand, thinly slice the radishes and add them to the bowl. Trim the greens from the carrot and remove the tender leaves from the rigid main stems; discard the stems. Finely chop the carrot leaves and toss into the serving bowl. Julienne the carrot (or cut into 2-inch matchsticks) and add the strips to the bowl. Add the pea shoots and toss to combine.
To make the dressing, combine the vinegar, mustard, honey, and pepper in a small bowl. Slowly whisk in the oil until well blended. Dribble the dressing over the salad and lightly toss. Finish with a small handful of shaved Parmesan on top and serve.
Text excerpted from The CSA Cookbook: No-Waste Recipes for Cooking Your Way Through a Community Supported Agriculture Box, Farmers’ Market, or Backyard Bounty, © 2015 by Linda Ly. Reproduced by permission of Voyageur Press. All rights reserved. Follow Linda’s blog @ Garden Betty.