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Recipe by Chavi Feldman

Pea Shoot Salad

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Meat Meat
Medium Medium
8 Servings
Allergens

Contains

- Tree nuts - Egg
30 Minutes
Diets

No Diets specified

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

Salad

  • 1 6-ounce (170-gram) package sliced beef fry

  • 6 ounces (170 grams) pea shoots (or daikon cress sprouts if pea shoots aren’t available)

  • 6 ounces (170 grams) bean sprouts

  • 10 ounces (280 grams) grape tomatoes, halved

  • 2 avocados, diced

  • 3/4 cup French-fried onions

  • toasted pine nuts, for garnish

Creamy Dijon Dressing


Wine Pairing

Vitkin Red Israeli Journey

Directions

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.

Credits

Photography: Moishe Wulliger Food Styling: Renee Muller

Pea Shoot Salad

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Goldie Hirsch
Goldie Hirsch
2 years ago

Delicious! I made this a few times already. Add some grapes and you can pretend you’re in Fireside… (if you know, you know)