Our Pea Tendril Salad celebrates the brightness of spring, showcasing crisp seasonal vegetables and delicate greens at their peak. Tender pea tendrils, sweet marble potatoes, and vibrant radishes come together in a dish that is as visually striking as it is refreshing.
Pea Tendril Salad with Spring Vegetables & Chardonnay Vinaigrette
Great for Salad
Ingredients
For the Salad
8 oz fresh pea tendrils, cleaned
4 small radishes, shaved thin
6 oz marble potatoes, boiled until tender, cut into halves or quarters
3 oz sugar snap peas, cut into bite-sized pieces
Kosher salt & fresh ground black pepper to taste
Fresh basil, torn, to taste
Grated Parmesan cheese, for garnish
For the Dressing
2 oz Chardonnay vinegar
1 tsp honey
1/2 tsp smooth Dijon mustard
6 oz Priest Ranch Estate Grown Olive Oil
Chopped parsley, dill, and chives to taste
Directions
For the dressing:
In a medium mixing bowl, add the vinegar, honey, and mustard, and season generously with salt & pepper
Whisk to combine, and while whisking, slowly drizzle the olive oil into the other ingredients until all is incorporated (the dressing might break, but that’s okay!)
Add chopped herbs, taste, and adjust seasoning as needed
Set aside.
For the salad:
Combine pea tendrils, shaved radish, potatoes, sugar snap peas, and basil in a large mixing bowl or salad bowl
Add vinaigrette and season lightly with salt & pepper
Toss gently to combine, taste, adjust seasoning, and top with Parmesan chees
Serve immediately.
