Pea Shoot Salad

  • Cooking and Prep: 30 m
  • Serves: 8
  • Contains:

We recently celebrated our parents’ 50th anniversary with a beautiful Shabbos. I tested this original salad on my family during our Shabbos lunch seudah, and there were absolutely no leftovers. Even my brother-in-law who never touches anything that resembles a vegetable managed to clean his plate!

Ingredients (14)


Creamy Dijon Dressing

Sommelier Suggests

Start Cooking

Prepare the Salad

  1. Whisk together all dressing ingredients and refrigerate until ready to use.

  2. Dice the beef fry into very small pieces. Place in a pot over medium-high heat. Cook, stirring occasionally, until browned and crisp, about 10–12 minutes. The oil can splatter, so be careful while stirring.

  3. Remove crisped beef fry with a slotted spoon and drain on paper towels.

  4. Toss the pea shoots and bean sprouts together in a large bowl. Divide evenly among eight salad plates.

  5. Arrange the grape tomatoes and diced avocado over the greens. Top with crispy beef fry, about a tablespoon of French-fried onions, and a handful of toasted pine nuts.

  6. Drizzle with dressing right before serving.


Photography: Moishe Wulliger

Food Styling: Renee Muller

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