I picked up some organic pea shoots at Trader Joe’s the other day  and I love the way they make me think and feel spring. They’re a great addition to any salad but I decided that they deserve to have a salad made with them specifically in mind.

Shitake Pea Shoot Salad with Ginger Carrot Dressing

Start with some baby greens (I used baby spinach). Toss a generous amount of pea sprouts on, then some sliced shitakes (recipe below). Dress with Ginger Carrot Dressing (recipe below). It’s quick and easy, but elegant enough to serve to guests.

Shitake Mushrooms

  • 1 teaspoon vegetable oil
  • 5 shitake mushrooms
  • 1 teaspoon vegetarian oyster sauce
  • 1-2 teaspoons water

Instructions –

Heat oil in a small non-stick pan on medium heat. Add shitake mushrooms and vegetarian oyster sauce. Swirl and flip around, until mushrooms are well coated.  Add 1 teaspoon of water and flip mushrooms around until coked through. You can use another teaspoon of water if necessary. Cool slightly, slice, and add to salad.

shitake, pea shoots, baby spinach

Ginger Carrot Dressing
~3 to 4 servings

  • 1 cup roughly chopped carrot
  • 0.7 ounces roughly chopped ginger
  • 2 tablespoons + 1 teaspoon seasoned rice vinegar
  • 2 tablespoons + 1 teaspoon mayonnaise
  • 2 teaspoons mirin
  • 1 teaspoon sesame oil
  • 1 teaspoon honey dijon mustard
  • kosher salt and pepper to taste

Instructions –

Place all ingredients in a food processor and process till uniform. Serve on salad immediately. (You can add the salt and pepper to the dressing, but I usually season the salad, right before serving.)

Shitake Pea Shoot Salad with Ginger Carrot Dressing 3

posted by jessica at 09:06 AM Filed under Miscellaneous. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.