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Warm Sweet Spring Salad with Pea Tendrils
Say Welcome to Spring! The warm sunshine brings young tender pea tendrils to our market with fresh peas to follow. This stunning salad is filled with tender peas and chopped tendrils and tossed with a maple sugar lemon dressing. Serve it on a red cabbage lined plate, surrounded with slices of watermelon radishes and sliced mini cucumbers. A touch of fresh green chives adds a light onion flavor, which enhances the light maple sweetened dressing.
What are pea tendrils? When you see planted peas, those little pea pods are connected to the plant with vines, stems, and adorned with petite leaves and sometimes flowers. All of these parts of the plant are edible and have different textures. The type of pea will impact the actual flavor of the tendrils. You will notice that I used frozen peas for my recipe because young pea tendrils are harvested before those pea pods are developed. I like to have the pea tendrils when they are young and tender. They will have a light sweet nutty flavor with a little bitter aftertaste. You will probably find them in farmers’ markets or your grandpa’s garden in early spring.