Nothing says spring like delicious pea shoots and tendrils, as featured in this week’s header photo. They are easy to grow yourself and sometimes found at the Farmer’s Market this time of year. Pea shoots are great tossed in a salad of delicate fresh greens or you can cook them briefly in an Asian-style stirfry with a little garlic, but there aren’t many recipes in our area for these treats. So we took to the internet and—strange but true—there is a UK website called peashoots.com which has loads of recipes. This one looks especially tasty.
Ingredients
- 100g Smoked Salmon
- 100g Pea Shoots
- Half a Cucumber
- 250g New Potatoes
- Cherry Tomatoes
- 1-2 tsp Horseradish
- 2 tsp Crème Fraiche
- 8 tsp Olive Oil
Cut the new potatoes into bite sized pieces. Roast them in 2tsp olive oil in a hot oven (210oC) for 15 minutes, or until cooked thorough and golden brown. Place to one side to cool. While the potatoes are in the oven, mix the rest of the olive oil, horseradish and crème fraiche thoroughly to make the dressing.
Slice the cucumber into thin strips then arrange onto plates with the pea shoots and smoked salmon. Add the warm new potatoes then drizzle with the dressing, season and serve.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
