Pea Shoot and Arugula Salad with Radishes and Hazel

Name: Pea Shoot and Arugula Salad with Radishes and Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup hazelnuts; 1 1/2 tablespoons Champagne vinegar or white wine vinegar; 1/4 teaspoon Dijon mustard; 1/4 teaspoon honey; 1/4 teaspoon minced shallot; 1/4 cup extra-virgin olive oil; Salt; Freshly ground black pepper; 5 ounces baby arugula; 3 1/2 ounces pea shoots; 4 large radishes, trimmed and very thinly sliced on a mandoline; 1 fennel bulbhalved lengthwise, cored and very thinly sliced on a mandoline

Servings: persons

1/2 cup hazelnuts
1 1/2 tablespoons Champagne vinegar or white wine vinegar
1/4 teaspoon Dijon mustard
1/4 teaspoon honey
1/4 teaspoon minced shallot
1/4 cup extra-virgin olive oil
Salt
Freshly ground black pepper
5 ounces baby arugula
3 1/2 ounces pea shoots
4 large radishes, trimmed and very thinly sliced on a mandoline
1 fennel bulbhalved lengthwise, cored and very thinly sliced on a mandoline

1
Preheat the oven to 375.
2
Spread the hazelnuts in a pie plate and toast until they are fragrant and the skins blister, about 14 minutes.
3
Transfer the toasted hazelnuts to a kitchen towel and let cool slightly, then vigorously rub the nuts together to remove the skins.
4
Coarsely chop the nuts.
5
In a large bowl, whisk the Champagne vinegar with the Dijon mustard, honey and minced shallot.
6
Add the extra-virgin olive oil and whisk until blended.
7
Season the vinaigrette with salt and freshly ground black pepper.
8
Add the arugula, pea shoots, radishes, fennel and chopped hazelnuts and toss well.
9
Season with salt and pepper and serve right away.

135

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup hazelnuts, 1 1/2 tablespoons Champagne vinegar or white wine vinegar, 1/4 teaspoon Dijon mustard, 1/4 teaspoon honey, and more.

Yes, Pea Shoot and Arugula Salad with Radishes and Hazelnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pea Shoot and Arugula Salad with Radishes and Hazelnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions