Quick Pea Tendril Salad with Crispy Shallots

Ingredients

• 1 pound pea tendrils (see headnote )
• 2 tablespoons rice vinegar
• 1 teaspoon salt
• 1 teaspoon roasted sesame oil
• 1 small red cayenne chile or ½ large
• 2 tablespoons peanut oil or vegetable oil
• ½ cup thinly sliced shallots

Instructions

1. 1Rinse the pea tendrils thoroughly under cold water and drain well. In a small bowl, stir together the rice vinegar, salt, and roasted sesame oil.
2. 2Bring 3 quarts of salted water to a rolling boil in a large pot. Add the pea tendrils and stir to submerge them completely.
3. 3Boil the greens for about 3 minutes until they're just tender to the bite. Pour the tendrils into a colander to drain, then rinse them briefly with cold water to stop the cooking process and preserve their bright green color.
4. 4Squeeze out the excess moisture and gather the greens into a mound on a cutting board. Cut the greens into 1-inch pieces so they're easier to eat, then press them one more time to remove any remaining liquid. Waterlogged greens will dilute your dressing.
5. 5Transfer the chopped tendrils to a wide serving platter. Give the sesame dressing another quick stir, pour it over the greens, and toss gently to coat.
6. 6Heat a wok or heavy skillet over high heat. Pour in the peanut oil and swirl to coat the bottom. Add the sliced shallots, reduce the heat to medium-high, and fry for about 2 minutes until they turn pale golden brown. Stir constantly so they don't burn.
7. 7Remove the pan from the heat and immediately pour the hot oil and crispy shallots directly over the dressed pea tendrils. Garnish with the sliced cayenne chili.

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