B.C. vegetarian recipe: Spring pea salad, with a Champagne lemon vinaigrette
With B.C.’s announcement today that restaurants have to close for three weeks, you may be searching for some new recipe ideas.
Just in time for lighter and brighter days, here’s a recipe for a spring pea salad, complete with a Champagne lemon vinaigrette.
This one arrives from Lazy Gourmet executive chef Jenny Hui, who doesn’t sound lazy at all.
“The different colours of green in this salad reminds me of what I can look forward to, which is the harvesting of fresh vegetables from the garden,” Hui says.
Spring pea salad
Yield: 4 servings
Champagne lemon vinaigrette
1/3 cup Champagne vinegar
1 teaspoon smooth Dijon mustard
1 teaspoon lemon zest
1/2 of the juice of lemon
1 teaspoon honey or sugar
1/2 cup vegetable oil
2 to 3 large mint leaves, chiffonade
2 cups pea shoots
4 cups rocket
2 medium zucchini
1 small watermelon radish
2 cups peas, blanched
8 tablespoons Macedonian feta
In a small mixing bowl, whisk together champagne vinegar, mustard, lemon zest, lemon juice, and honey.
While whisking, slowly pour in oil. Season with salt and pepper.
Whisk in mint.
Using a peeler, peel long strips of zucchini, and place in a bowl of ice water. Set aside.
Cut watermelon radish in half. Using a mandolin, carefully slice radish paper thin. Place slices in ice water. Set aside.
In a medium bowl, combine pea shoots, rocket, and peas.
Drain zucchini ribbon. Dry with paper towel or spin in salad spinner. Place into pea shoot mixture.
Gently toss all the ingredients together.
Drizzle desire amount of dressing, gently toss. Season with salt and pepper.
Divide salad onto four plates.
Drain watermelon radish. Dry with paper towel or spin in salad spinner. Add desired amount on salads.
Crumble two tablespoons of the feta over salad.