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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.

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Recipes

Pea Shoot and Quinoa Salad Pita Pockets

2 pita pockets, cut in half
4 handfuls pea shoots, trimmed
1 cup cooked quinoa
1 – 15 ounce can black beans, rinsed
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced and 2 green onions, sliced thin
1 yellow bell pepper, seeded and diced
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
2 tablespoons olive oil
1/2 teaspoon sea salt and ¼ teaspoon freshly ground black pepper
small bunch fresh oregano, leaves picked and chopped
1/2 cup grape tomatoes, cut in half

In a medium mixing bowl, combine vinegar, oils, jalapeno pepper, garlic, salt and pepper. Add quinoa, black beans, bell pepper, green onions and oregano. Toss well, cover and store in fridge until flavors marinate. Place a handful of pea shoots in each pita half. Divide black bean salad between the pita pockets. Garnish with grape tomatoes. Serve with sour cream on the side.

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Recipes

Crostini with Ricotta and Pea Shoots

8- 1/2″ thick slices baguette
extra-virgin olive oil
½ cup fresh whole milk ricotta
sea salt and freshly ground black pepper
¼ cup finely chopped ramps or green garlic, scallions, bulbs and stems only
1 tablespoon finely chopped mint leaves
1/2 teaspoon finely grated lemon zest and ½ lemon
generous handful pea shoots

Preheat oven to 400 F. Lightly brush baguette slices with olive oil. Arrange on baking sheet. Bake in oven until golden brown on both sides, turning once, 12 to 15 minutes. Remove. Combine ricotta, 1 tablespoon oil, 1/2 teaspoons salt and black pepper in a bowl; mix well until light and fluffy. Stir in onion, mint and lemon zest. Spread ricotta on baguette slices. Top crostini with a generous pinch of pea shoots. Drizzle with olive oil, followed by a squeeze of lemon juice. Sprinkle with a few grains of sea salt and black pepper.

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Pea Shoot Salad with Shaved Parmesan and Lemon Vinaigrette

Pea Shoot and Quinoa Salad Pita Pockets

Crostini with Ricotta and Pea Shoots

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