Green Goddess Pea Shoot Salad

Recipe by Chef Maggie Long of Avalon Cafe and Kitchen in Ann Arbor 

March 01, 2016

Ingredients

For the Dressing
  • 1 small shallot, sliced
  • 1 whole garlic clove, sliced
  • 2 teaspoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • ¼ cup fresh Italian parsley leaves
  • ¼ cup fresh cilantro leaves
  • ¼ cup fresh basil leaves
  • 3 tablespoons fresh tarragon leaves
  • ½ ripe avocado
  • 1½ cups mayonnaise
For the Salad
  • 6 ounces pea shoots
  • 4 ounces fresh spring peas, shelled and blanched
  • 2 small fresh beets, peeled, roasted and julienned
  • 4 ounces goat cheese
  • Kosher salt
  • Freshly ground black pepper

Instructions

1. Combine all dressing ingredients except mayonnaise in a food processor. Purée until smooth. Transfer dressing to a small bowl and whisk in mayonnaise. Cover and store in refrigerator.

2. Combine pea shoots and peas in a small bowl; sprinkle with salt and pepper. Set aside.

3. Spoon 2 tablespoons dressing on each of 2 individual salad plates. Top dressing with beets and pea shoot mix. Top with goat cheese. Serve immediately.

Yield: 2 salads

Chef’s Note: Using remaining dressing as a marinade, dipping sauce or spread for a sandwich.

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Ingredients

For the Dressing
  • 1 small shallot, sliced
  • 1 whole garlic clove, sliced
  • 2 teaspoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • ¼ cup fresh Italian parsley leaves
  • ¼ cup fresh cilantro leaves
  • ¼ cup fresh basil leaves
  • 3 tablespoons fresh tarragon leaves
  • ½ ripe avocado
  • 1½ cups mayonnaise
For the Salad
  • 6 ounces pea shoots
  • 4 ounces fresh spring peas, shelled and blanched
  • 2 small fresh beets, peeled, roasted and julienned
  • 4 ounces goat cheese
  • Kosher salt
  • Freshly ground black pepper
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