Pea Shoot Salad
Will spring ever get here? Maybe if we all make this salad, we’ll summon it.
I first made this while my husband was watching the Patriots game a few months back. Gary’s from Worcester, Mass. I need to spend some time, at another moment, talking about living in NYC with a Patriots fan. It can be kind of funny. Today, for instance, Gary emailed one of our best friends, another Massachusetts boy to see if he wanted to come over (or “OVA”) to watch the game and eat and drink things.
Andy wrote back, “I can’t, I’m going to see The King and I at 3.” Gary wrote back, “Very funny, guy, you’re awesome. Seriously, pick up chips and dip on the way over, okay?” Poor Andy. I mean I know he wants to see The King and I with his amazing family, but don’t tell me he’s not breathlessly waiting until intermission to go on ESPN.
All of this meant that I was free to keep cooking what I wanted to cook, without feeling obligated to sidestep into the world of archetypal football food – not that I mind that – hot dips! Nachos! Pigs wrapped in various blankets!
Anyway, I wanted to use the monster shrimp I had just defrosted, and the perky container of pea shoot salad mix in my fridge, and so I made this, and oh, yes, as Spinal Tap would say, and it was good.
Of course you don’t have to use colossal shrimp, but you do want to use jumbo, as the fabulousness of large shrimp on the pretty pile o’greens kind of the point here.
I’ve said it before, and I shall surely say it again (ask my kids, I say the same thing ALL THE TIME); it’s the simpler dishes I feel the most excited about creating, not the more complicated. Boy oh boy, just a handful of ingredients went into this salad, but a whole lot of flavor came out.
More Goat Cheese Recipes:
- Lemony Rotini with Goat Cheese Sauce and Spring Vegetables
- Spinach Goat Cheese Baked Pasta with Sunflower Seeds
- Rosy Hot Goat Cheese and Sundried Tomato Dip
- Bistro Salad with Warm Goat Cheese
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Pea Shoot Salad with Shrimp, Goat Cheese and Citrus Vinaigrette
- 3 tablespoons extra virgin olive oil
- ½ pound colossal shrimp in the shell
- Kosher or coarse salt and freshly ground pepper to taste
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh orange juice
- 1 tablespoon white wine vinegar
- 3 tablespoons minced onion
- 1 4-ounce container pea shoot salad mix or a blend of pea shoots and soft lettuces
- 3 tablespoons crumbled goat cheese
- Heat 1 tablespoon of the oil in a large skillet over medium high heat. Season the shrimp with salt and pepper, and sear the shrimp for about 2 minutes on both sides, until the shells are nicely browned and the shrimp is cooked through.
- Meanwhile, in a container add the lemon juice, orange juice, vinegar, remaining 2 tablespoons olive oil and onion. Season with salt and pepper. Shake to combine.
- In a medium bowl toss the lettuce with the dressing, then mound it onto two plates. Place the cooked shrimp on top, either warm or cooled, then top with the crumbled goat cheese, dividing it between the two plates.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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