by Bevi
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Photo by Bevi
Bevi's Notes:
Expand2 large handfuls young pea shoots Ask a question about this ingredient
2 handfuls baby spinach Ask a question about this ingredient
1/4 cup chopped and roasted pistachios Ask a question about this ingredient
12 pieces thinly shaved Grana Padano or Parmesan cheese Ask a question about this ingredient
juice of 1/2 large lemon Ask a question about this ingredient
1/4 cup fruity olive oil Ask a question about this ingredient
1/2 to 3/4 teaspoon honey Ask a question about this ingredient
sea salt and pepper to taste for the vinaigrette Ask a question about this ingredient
Wash the greens and dry them very throughly. Place them in a mixing bowl. Add the pistachio nuts and the cheese.
Ask a question about this stepTo the lemon juice, add the honey and mix together thoroughly. Then whisk in the olive oil until the vinaigrette is emulsified. Add salt and pepper to taste.
Ask a question about this stepPout the dressing over the salad and lightly and carefully toss. Transfer to a serving bowl.
Ask a question about this stepThis just looks and tastes like spring captured in a bowl! Lovely!!
Beautiful! And such a perfect springy salad. Planning to make this soon!
Oh, this does just sing spring to me!
had this for lunch...lovely touch with the pistachios instead of other, more commonly used nuts. (although i added a bit of bacon and a runny egg to make it a main dish)
Lovely!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
Beautiful, I love the fresh simple flavors. Delicious.