Ingredients
- A few handfuls pea shoot microgreens
- A few large handfuls of tender lettuce greens or arugula
- 1/2 – 1-pint strawberries, hulled + thinly sliced
- A few radishes, thinly sliced on a mandolin
- A handful of crushed almonds or pistachios
- A small handful of basil leaves, chopped (minimum 3-5 leaves)
- 8-10 oz of Mozzarella or Burrata cheese, cut into chunks
- Balsamic vinegar & extra virgin olive oil, to taste
- Salt & fresh ground black pepper, to taste
Directions
Assemble salad ingredients in a shallow serving bowl: place the tender greens at the bottom, with the pea shoots over top. Sprinkle on the strawberry & radish slices, along with the cheese, basil, and nuts. Drizzle with oil & vinegar, and season with salt & pepper.
IF YOU PREFER MORE OF A ‘SALAD DRESSING’ OPTION WITH THIS, I WOULD HIGHLY RECOMMEND THE FOLLOWING VINAIGRETTE:
Ingredients
- ½ shallot, finely diced
- 1 garlic clove, minced
- 2 tablespoons light brown sugar
- ⅓ cup good quality balsamic vinegar
- ⅔ cup extra virgin olive oil
- salt and pepper to taste
Place shallot, garlic, brown sugar, and balsamic in a small bowl and whisk together. While whisking add oil, in a slow and steady drizzle, until fully incorporated. Season with salt and pepper.
