Pea Shoot & Romaine Salad With Lemon Vinaigrette

1. 1

   In a large salad bowl combine the pea shoots and romaine lettuce. Set aside.

2. 2

   Place a small cast iron or heavy bottomed skillet over high heat. When the pan is hot reduce the heat to medium. Add the pumpkin seeds and toast, shaking the pan frequently, until the seeds are browned and aromatic, about 5 minutes. Remove from the pan and set aside.

3. 3

   In a small bowl combine the olive oil, lemon juice, honey, mustard and salt and pepper. Whisk until emulsified. Pour over the salad and toss. Top with the pumpkin seeds and radishes and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.