Pea Shoot Salad with Pickled Radishes and Toasted Walnuts


  • 1 package fresh pea shoots, loosely packed (~3-4 cups)
  • 1 head Belgian endive, thinly sliced lengthwise
  • 1 small head radicchio, thinly sliced crossways
  • 1-2 small heads green leaf lettuce,thinly sliced lengthwise
  • 1/4-1/2 cup roughly chopped cilantro
  • 5-8 very thinly sliced radishes
  • 1/4 cup walnuts, roughly chopped
  • white wine vinegar
  • dijon vinaigrette
  • salt and pepper


  1. Combine pea shoots, thinly sliced endive, radicchio, lettuce, and roughly chopped cilantro and toss.
  2. Soak thinly slice radishes in white wine vinegar 15-20 minutes to pickle.
  3. Toast walnuts in a skillet over medium heat 5-10 minutes stirring or shaking frequently.
  4. Chop walnuts and add them to the salad along with the radishes and a few tablespoons of the white wine vinegar they have been soaking in, and toss the salad.
  5. Add dijon vinaigrette, salt and pepper to taste and toss the salad well.  Serve immediately.

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