Forgive me for posting all these at once. From the way I post, it seems like we eat three meals at once, then starve for the rest of the week. hehe. Apologies, I always take pictures of our meals, but sometimes get a bit behind as far as posting them. Maybe if Taylor would learn how to post things every once in a while… *ahem*
This was actually tonights dinner. We had this lovely salad with a side of asparagus and sourdough bread. For a salad, this one was excellent. Taylor said all it was missing was some hard-boiled egg. We’d never had pea shoots before, and just so happened they had them at the farmers’ market. I’ve never seen them anywhere else though. If you can’t find them, this recipe would be just as good with all spinach or even mixed greens.
Pea Shoot and Spinach Salad with Bacon and Shiitake
Makes 4-6 servings. Recipe from Epicurious.
1 (1/4-lb) piece smoked bacon
3 1/2 tablespoons olive oil
3/4 lb fresh shiitake mushrooms, stems discarded and caps quartered
1 teaspoon kosher salt
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon red-wine vinegar
1/2 tablespoon coarse-grain mustard
1/2 teaspoon black pepper
4 oz fresh pea shootspea shoots (4 cups)
4 oz baby spinach leaves (4 cups)
1 bunch fresh chives, cut into 1-inch lengths
6 radishes, cut into matchsticks
Cut bacon into 3/4-inch-thick matchsticks and cook in a heavy skillet over moderately low heat, stirring, until crisp but still chewy, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain.
Pour off fat from skillet and add 1 1/2 tablespoons oil, mushrooms, and 1/2 teaspoon salt. Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 minutes, then cool.
Whisk together lemon juice, vinegar, mustard, remaining 1/2 teaspoon salt, pepper, and remaining 2 tablespoons oil in a large salad bowl until blended.
Add pea shoots and spinach to dressing and toss to coat. Add bacon, mushrooms, chives, and radishes and toss again.