You guys didn't know I could make a bomb-ass dressing, did you? Well, I can! This dinner is super yummy! The dressing is thick and goes a long way. It reminds me of pesto at first, but the shallots and the lemon really stand out. It's amazing. If anything, make some and just use it throughout the week as your salad dressing.
Ingredients for salad:
- 7 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 6 medium basil leaves
- 1 small shallot, coarsely chopped
- 1/2 cup flat-leaf parsley leaves
- 1 c arugula, rinsed
- 1/4 c baby spinach leaves, rinsed
- 1/2 c shelled edamame
- Kosher salt and freshly ground pepper
- 3 1/2 ounces pea shoots, trimmed
- 1/4 cup roasted walnuts, coarsely chopped
In a blender, blend the oil, lemon juice, basil, shallot and 1/2 cup of the parsley.
Steam the pea shoots for about 5 minutes and set aside. Toast the walnuts in oven at 300 for about 8 minutes. Combine pea shoots, edamame, spinach and the arugula. Toss with dressing (use amount to your preference) and season with salt and pepper. Add the walnuts. Serve immediately with steak, chicken or whatever you prefer.
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