Garden Dinners: Easy Peesy Warm Pea Shoot and Baby Radish Salad

By on June 13, 2014

Garden Dinners begin:

My favorite time of year when I can begin harvesting the baby plants in the garden and serving them for dinner.

Tonight, I’m making Easy Peesy: Warm Pea Shoot and Baby Radish Salad with Carrots and Parmigiano in a Hot Dressing of Buerre Blanc.

Easy Peesy  Pea Shoot and Radish Salad with Carrots and Buerre Blanc

 

Because, you guessed it, the peas must be thinned and the radishes ditto.

Nature always amazes me.  So profligate.  Plants want to live and grow and climb to the heavens and if that’s not a proof of God, I don’t know what is.

And btw, the lettuce garden I planted in the front window in a sack of potting soil is ready for harvest too, so I’ll take the shears and cut enough leaves to make a bed for the Pea shoots.

lettuces grown in a sack of gardens oil

 

Got a Peasant Bread from Rustic European Breads going in the bread machine.

pasant bread

All I need now is some animal protein and it will be perfect.  I think I’ll just fry up some crisp bacon.  That sounds pretty good.

bacon closeup

Wanna come over?  There’s always room for one more at my table.

Warm Pea Shoot and Baby Radish Salad

Makes 4 servings

4 cups pea shoots

1 cup slivered baby radishes

½ cup carrot shards

½ cup parmigiano reggiano, cut into shards

Hot Buerre Blanc Dressing

Makes 1 cup

 

2 shallots, chopped fine

1 cup white wine

2 tablespoons lemon juice + zest of 1/2 lemon

1 tablespoon heavy cream

12 tablespoons cold unsalted butter, cut into pieces

sea salt and freshly milled black pepper, to taste

 

Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.

 

Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one piece at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and pepper.

Drizzle over the salad while still warm, and toss to mix. Serve at once.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”