Pea Shoot and Mixed Green Salad with Bacon and Mushrooms

Recipe by Sharon Giles

This recipe used many of the ingredients from a late spring CSA share. I served it with Blackened Salmon, Roasted Red Potatoes and Asparagus sauteed in butter, salt and lemon pepper.


¼ pound) bacon
3 ½ tablespoons olive oil
¾ pound fresh mushrooms, stems discarded and caps sliced
1 teaspoon sea salt
1 ½ teaspoon fresh lemon juice
½ tablespoon red-wine vinegar
½ tablespoon coarse grain mustard
½ teaspoon black pepper
4 ounces fresh pea shoots (4 cups)
4 ounces baby spinach leaves (4 cups)
6 radishes, cut into matchsticks.

Cut bacon into ¾ inch thick matchsticks, and cook in a heavy skillet over moderately low heat, stirring until crisp but still chewy, 6 – 8 minutes.  Transfer with a slotted spoon to paper towels to drain.

Pour off fat from skillet and add 1 ½ tablespoons oil, mushrooms, and ½ teaspoon salt.  Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 minutes, then cool.

Whisk together lemon juice, vinegar, mustard, remaining ½ teaspoon salt, pepper and remaining 2 tablespoons oil in a large salad bowl until blended.

Add pea shoots and spinach to dressing and toss to coat. Add bacon, mushrooms and radishes and toss again.


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