Pea Shoot Salad
- *Celeriac root
- *Red onion
- Homemade green onion infused olive oil
- *Baby pea shoots
- *Raw pumpkin seeds
- *Cherry honey mustard
- *Wild leek vinegar
*Farm fresh or local sourced artisan product
Ingredient Note: A wide variety of infused olive oils and vinegars can be purchased at grocery stores, specialty food stores or if you are an adventurous home cook you can make your own. Regular olive oil and champagne vinegar may substituted for the infused olive oil and infused vinegar used in this recipe.
Remove ends and roots from turnip, celeriac root and apple. Julienne one cup turnips, one cup celeriac root, one cup apple and place in a glass mixing bowl. Remove onion skins, thinly slice one quarter cup red onion and place in the mixing bowl.
Juice half of lemon. Stir the lemon juice over the vegetables in the glass bowl with one tablespoon green onion infused olive oil, one quarter teaspoon sea salt and let vegetables rest for five minutes.
Plate one cup pea shoots, layer with one cup of the vegetables, one half tablespoon pumpkin seeds, one additional cup of pea shoots and one additional cup of the vegetables.
Mix one tablespoon cherry honey mustard, one tablespoon wild leek vinegar, one tablespoon verjus and three tablespoons green onion infused olive oil together in a small glass jar and season to taste with sea salt and pepper.
Serve the salad topped with one half tablespoon pumpkin seeds, a few sprigs of pea shoots, a drizzle of dressing and a sprinkle of sea salt.
Kristin Celeste Shroeger is the food writer, recipe creator, photographer and dishwasher of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce.