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Pea Tendril and Fresh Pea Salad with Far East Vinaigrette and Romano Crisps


Chef Raymond Ost


For the Salad
2 lb. fresh pea tendrils
1 lb. fresh English peas, shelled
4 oz. Wilson Farm's Romano Cheese Crisps
1 cup Far East Vinaigrette
salt & pepper to taste

For the Dressing (makes 1 quart)
1 Tbsp. wasabi powder
1 Tbsp. garlic, chopped
1/2 cup soy sauce
1/2 cup rice vinegar
1 cup canola oil
1/2 cup sesame oil


For the Salad
Wash pea tendril and remove leaves from stems. Place leaves in a large bowl. Shell peas and blanch in boiling water for up to one minute. Remove and immediately place peas in ice water so they hold their bright green color. Drain and add to pea leaves.

For the Dressing
In a small bowl, whisk wasabi powder with soy sauce. Add chopped garlic and combine. Add all the liquid ingredients, little by little, and whisk. Taste and add water if too salty.
Drizzle vinaigrette over salad mixture and top with crumbled Romano crisps. Season with salt and pepper to taste and serve.

This salad is great on its own or as an accompaniment