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Garden Dinners: Easy Peesy Warm Pea Shoot and Baby Radish Salad
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.
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.
Got a Peasant Bread from Rustic European Breads going in the bread machine.
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.
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.