Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Mesclun & Pea Shoot (or Snap Pea) Salad

Recipe by Martha Stewart, Published by Yummly, Adapted for Food Hub Members

Ingredients

  • 1 tablespoon fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup fresh mint
  • 2 cups pea shoots (or try thinly sliced snap pea pods!)
  • 3 cups mixed baby mesclun
  • Coarse salt and freshly ground pepper, to taste

Directions

  1. Place lemon juice in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Tear 1/3 cup mint into small pieces, and add to vinaigrette. Let stand at room temperature for 1 hour.

  2. Strain vinaigrette through a fine sieve into a small, clean bowl, pressing on mint to extract liquid.

  3. Toss together pea shoots, mesclun, and remaining whole mint leaves in a bowl, and arrange on serving plates. Drizzle vinaigrette over greens. Season with salt and pepper, and serve immediately.