Summer salads are great and all (we go crazy for this Asian Pear Salad with Radicchio and Jicama), but spring has its shining stars too. Take this Pea Tendril Salad with Feta and Hazelnuts, for instance. Not many people know what a pea tendril is, let alone that it’s actually edible. The pea tendril is actually just the leafy green part of a pea pod and as it turns out, makes an amazing base for a light tasty salad.
So next time you’re having people over for lunch, tuck away the baby spinach and kale because the Pea Tendril is sure to become their new favorite foliage.
Pea Tendril Salad with Feta and Hazelnuts
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
- SALAD :
- 4 cups young pea yendrils, or pea tendril tops
- 2 heads baby lettuce, such as red leaf or butter
- 1/12 of a whole preserved lemon
- 1/2 cup fresh english peas
- 1/2 cup toasted hazelnuts
- 1/2 cup crumbled feta
- 5 large or 8 small leaves of fresh mint
- VINAIGRETTE :
- 1 cup canola oil
- 2 Tbsp. chiant vinegar
- 1 Tbsp. dijon or grain mustard
- 1 Tbsp. honey
- salt to taste
- Whisk together vinegar, mustard, honey and salt.
- Drizzle in the oil while whisking to emulsify.
- Adjust seasoning.
- You will have more than enough for the salad but it will last in the fridge for up to 2 weeks so save it!
- Take one preserved lemon out of the jar and pat dry with a paper towel (we love these Robert Lambert Preserved Meyer Lemons).
- Cut the lemon in half, horizontally. You are only going to use ⅙ of this half, so lay the lemon cut side down and cut like a pizza into 6 equal triangular slices.
- Take one of the 6 slices and very thinly slice that piece.
- These lemons are potent and a little spicy. Taste a small amount first, and adjust how much you use according to your palate. You may like more or less than this recipe calls for.
- Soak greens well in a lot of water for 10 minutes.
- Swish them around well and let them soak another 10 minutes to make sure they are clean.
- Dry in a salad spinner and tear into bite-sized pieces.
- Blanch peas for 1 minute in salted boiling water and shock in an ice bath.
- Drain off most of the water and set them aside.
- Stack up the mint leaves and slice thinly.
- Assemble the clean dried lettuce and tendrils in a large salad bowl and add the feta, preserved lemon, hazelnuts and mint.
- Drain the peas and pat dry with a paper towel, add to the salad bowl.
Dress the salad with a couple tablespoons of dressing, using more if you like.
Season and serve immediately.