With refreshing pea shoots and candied Facon, this fresh and different salad, inspired by the dish at Fireside Restaurant, is surprisingly super easy to pull together.
Both my cousin and my daughter shared this recipe with me–their sister-in-law had made it, inspired by the popular salad served at Fireside in Monsey.
When two people think to share a recipe with you, you know it’s good. We always love those recipes that get passed around quickly–the quicker they move, the better you know they are. And I am very appreciative that they keep BCP readers in mind when they try something new!
This one in particular is a fun salad, because it’s really different.
And it’s super easy to put together once you make the candied Facon (yes, there’s a recipe for that on BCP too).
Once your Facon is ready, there’s not much else you need to do!
Combine those salad ingredients…your pea shoots (so fresh and different!), Facon, grapes, sunflower seeds, and crispy onions.
Whisk together the dressing. And that’s it! Now you can enjoy this really unique restaurant favorite at home.
Pea Shoot Salad
Ingredients
- 6 oz pea shoots
- candied facon, see recipe
- ½ cup grapes, halved
- 2-3 tbsp sunflower seeds
- 2-3 tbsp crispy onions
Dressing:
- ¼ cup olive oil
- ¼ cup honey
- 1 tbsp mustard
- 2 tsp vinegar
- 1 clove garlic, crushed
- 1-2 tbsp water
Instructions
- Combine all salad ingredients.
- In a separate bowl, blend or mix dressing ingredients. Toss with salad when ready to serve.
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