Pea Shoot & Baby Arugula Salad

 In Arugula, Recipes
Pea Shoot & Baby Arugula Salad

Yield: 4-6


  • Juice and zest of a lemon -- 1 each
  • Rice vinegar -- 2 Tbsp
  • Honey -- 1 tsp.
  • Olive oil -- 6 tbsp.
  • Pea shoots, densely packed -- 4 cups
  • Baby Arugula, densely packed -- 4 cups
  • Kosher salt and freshly ground black pepper -- To taste


  1. In a small bowl, whisk together the lemon juice and zest, vinegar, honey, salt and pepper. Slowly drizzle in the oil, whisking constantly to emulsify. Adjust seasoning if need and set aside.
  2. Wash and dry the pea shoots and arugula. If you're using larger/more mature arugula, roughly chop it into bite-sized pieces. Put all of the greens in a large bowl.
  3. Add about half the dressing, toss gently and taste. If necessary, add more dressing, salt and pepper. Serve immediately.