Sweet Pea Tendril Salad

For the salad:

2 cups tender sweet pea tendrils or a mixture of lettuces and pea tendrils
A handful of fresh cherry tomatoes, I used tiny sweet orange tomatoes
Salt and pepper, to taste

For the corn:

2-3 ears of fresh sweet corn cut from the cob
1 Tbs. unsalted butter
1/2 tsp. kosher salt
1/2 tsp. curry powder (optional)
freshly ground black pepper


Remove the husks and the silk from the corn and cut the kernels off as close to the cob as possible without cutting into the cob. Melt the butter in a large, heavy saute pan. Add the corn, salt, pepper and curry powder, if using. Saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until the corn is cooked through. Season with salt and pepper.

Lemon Vinaigrette

1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon minced fresh garlic
3/4 teaspoon kosher salt
freshly cracked black pepper
Gently stir the ingredients together, do not emulsify.

Place pea tendrils in a serving bowl or divide onto individual plates. Add the tomatoes and sauteed corn and grilled shrimp and drizzle the lemon vinaigrette over the salad.

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