Pea Shoot Salad with Shaved Parmesan and Lemon Vinaigrette

  • 1/2 teaspoon lemon zest and 2 teaspoons freshly squeezed lemon juice
  • 1 small clove garlic, minced
  • 1/2 teaspoon white balsamic or white wine vinegar
  • 1/4 cup extra-virgin olive oil
  • sea salt and freshly ground pepper
  • 4 to 6 cups lightly packed pea shoots
  • 2-ounce piece parmesan

In a medium bowl, whisk together the lemon zest and juice, garlic, and vinegar. Slowly drizzle in the olive oil, whisking until the vinaigrette is emulsified. Add salt to taste. Place the pea shoots in a large bowl. Shave Parmesan over the salad. Drizzle the vinaigrette over the pea shoots and cheese and toss to coat. Season to taste with pepper. Serve immediately.

[print-me target=”.post-content”]