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Vegan

Three-Pea Salad with Meyer Lemon Vinaigrette

The trick to a successful vinaigrette, says Annie Somerville, is to start with the acidic ingredient and mix everything with that before adding the oil

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Photo by Jesse Narducci

The trick to a successful vinaigrette, says Annie Somerville, is to start with the acidic ingredient and mix everything with that before adding the oil. She also favors an oil-to-acid ratio of 2:1, rather than the traditional (and heavier) 3:1 ratio. Meyer lemons make this dressing extra-special, but regular lemons work well too.

Servings
6

Ingredients

Vinaigrette

  • 3 Tbs. Meyer lemon juice
  • 2 tsp. minced Meyer lemon zest
  • 1/2 tsp salt
  • 6 Tbs. extra virgin olive oil

Salad

  • 2 cups shelled fresh or frozen garden peas
  • 2 cups sugar snap peas, cut into 3/4-inch lengths
  • 12 radishes, thinly sliced (11/2 cups)
  • 3 small carrots, thinly sliced (1 cup)
  • 2 cups pea shoots or baby arugula

Preparation

1. To make Vinaigrette: Whisk together lemon juice, zest, and salt. Slowly pour in oil, and whisk until dressing is emulsified.

2. To make Salad: Have large bowl of ice water ready. Bring large pot of salted water to a boil. Add peas and sugar snap peas, and boil 1 minute. Drain, and immediately dunk vegetables in ice-water bath. Drain well, and transfer to large bowl.

3. Add radishes and carrots to peas mixture; toss with 1/4 cup Vinaigrette (reserve remaining Vinaigrette for another use). Gently stir in pea shoots.

Nutrition Information

  • Calories 135
  • Carbohydrate Content 14 g
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 5 g
  • Protein Content 4 g
  • Saturated Fat Content 1 g
  • Sodium Content 77 mg
  • Sugar Content 6 g