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Pea Tendril Salad with Crispy Shallots
Sweet, earthy pea tendrils form the vibrant base of this quick side dish. You'll briefly blanch the delicate greens until they're just tender, then toss them in a sharp rice vinegar and sesame dressing. The real magic happens at the end when you pour hot peanut oil and golden, crispy fried shallots directly over the top. It's a brilliant way to bring out the natural sweetness of the shoots while adding a gentle kick of heat from fresh cayenne chili.
Equipment
- Saucepan
- Wok
- Skillet
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
- 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.
- 2Bring 3 quarts of salted water to a rolling boil in a large pot. Add the pea tendrils and stir to submerge them completely.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Ingredient: Pea tendrils (also known as pea shoots or sprouts) are the top 6 to 12 inches of the growing tips of green pea plants. You'll typically find them at Asian markets or farmers' markets.
- Varieties: Finer versions have a delicate texture and cook faster, while vigorous versions have twining stems and take slightly longer to boil. Adjust your cooking time accordingly.
- Heat level: Remove and discard the seeds from the cayenne chili before slicing if you prefer a milder salad.
Recipe Details
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