Spring Pea Shoot Salad



Spring Pea Shoot Salad
By Market Chef Monique Santua of Gastromonique


1 bag pea shoots, cut into bite sized pieces (Joe’s Organics)
3 carrots, sliced thinly (Johnson’s Backyard Garden)
1 container peas, sliced on the diagonal
1 bunch brassica flowers, removed from stem (f-stop farm)
1 container pickled beets, cubed (f-stop farm)
1/4 c Rosemary Olive Oil (Texas Hill Country Olive Co)
1/4 c White Lemon Balsamic Vinegar (Texas Hill Country Olive Co)


In a small bowl, whisk together olive oil and vinegar to make the dressing

Toss remaining ingredients with the dressing and enjoy!


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