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.
Makes 4-6 servings. Recipe from Epicurious. Directions 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.
