Pea Shoot and Sweet Potato Salad with Sesame Ginger Vinaigrette (Vegan, Gluten Free)
A light, crisp, almost fluffy salad tossed with sharp slivered red onion, yielding sweet potato wedges, toasted hazelnuts, and a tangy sesame and pickled ginger vinaigrette. If you have citrus in the house this is where to add it. I unfortunately had none as we seem to have an orange and grapefruit eating monster lurking in the kitchen.
Pea Shoots! Get em while their in season. Talk about ephemeral. Don’t blink, do not pass Go. Do not collect $200. Just run to your local market and buy a bag of them.
That’s all for today folks.
A light spring meal: crisp raw pea shoots, soft and caramel sweet potato wedges, tossed in a light sesame ginger vinaigrette.
- 1/2 pound fresh pea shoots washed and dried
- 1 medium sweet potato, cubed
- 1/3 cup slivered red onion
- 1/3 cup toasted hazelnuts
- 1/2 cup salad oil, I like hazelnut
- 1/3 cup rice wine vinegar, unseasoned
- 1 tsp toasted sesame oil
- salt and pepper to taste
- 1/4 cup pickled sushi ginger, rough chopped minced
Steam your cubed sweet potato on the stove top of microwave until tender but not mushy.
Whisk together the first four vinaigrette ingredients until emulsified. Stir in the chopped pickled ginger.
Toast your hazelnuts in a medium sauce pan until deep golden and aromatic..
In a good sized bowl arrange the pea shoots, giving them a light chop if needed. Toss in the cubed cooled sweet potato, red onion slivers and hazel nuts.
Drizzle over however much vinaigrette floats your boat reserving the rest for another salad.