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!
Pea Shoot Salad
- Cooking and Prep: 30 m
- Serves: 8
Creamy Dijon Dressing
Prepare the Salad
Whisk together all dressing ingredients and refrigerate until ready to use.
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.
Remove crisped beef fry with a slotted spoon and drain on paper towels.
Toss the pea shoots and bean sprouts together in a large bowl. Divide evenly among eight salad plates.
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.
Drizzle with dressing right before serving.
Photography: Moishe Wulliger
Food Styling: Renee Muller