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
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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.
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