Sleeping Frog Farms

Real Fruits and Vegetables – Cascabel, Arizona

Pea Shoot Salad with Chorizo, Almonds, Lentils, and Couscous

Veggies:

Makes: 2 large or 4 small salads

Salad
Ingredients:
1 large bunch of pea shoots (washed with ends trimmed)
1/2 cup cooked lentils, white beans, or fava beans
1/3 cup roughly-chopped fennel
1/3 cup cured chorizo or soppresetta, cut into 1/4-inch cubes
1/3 cup Spanish Marcona almonds
1/3 cup cooked couscous
1 Tbsp chopped parsley
1 Tbsp olive oil
Salt and pepper to taste

Dressing
Ingredients:
Juice from one medium Meyer lemon or 1 1/2 Eureka lemons
Zest from one lemon
1/4 cup olive oil
Salt and pepper to taste

Preparation:
1. Chop pea sprouts into 1-inch pieces, discarding large tough stems, and set aside.
2. Heat olive oil in a medium sauté pan and then add the chopped fennel.
3. After the fennel begins to soften, add the beans and parsley and then toss together, adding salt and pepper to taste. Set aside.
4. Lay pea shoots onto plates and then evenly scatter beans, couscous, chorizo or soppresetta, and almonds onto each plate.
5. Drizzle dressing on top of each plate and serve.

 

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