Best Pea Sprout Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASIAN DUCK CONFIT WITH CITRUS PEA SPROUT SALAD



Asian Duck Confit with Citrus Pea Sprout Salad image

Provided by Ming Tsai

Time 4h39m

Yield 4 to 5 servings

Number Of Ingredients 24

3 cups coarse sea salt
4 cups brown sugar
1 bunch thyme
1 bunch mint
1 bunch cilantro, washed, dried
10 sliced shallots
10 sliced cloves garlic
1/2 cup five-spice powder, toasted
1/4 cup black peppercorns
8 Thai bird chiles, roughly chopped
5 stalks lemongrass, roughly chopped
1 large ginger root, washed, sliced skin on
8 to 10 legs, washed and patted dry
8 pound bag duck fat
1 lemon, juiced
1 lime, juiced
1 orange, juiced
1/2 cup extra-virgin olive oil
1 tablespoon white truffle oil
1/4 cup chopped chives
1/4 cup picked chervil leaves
Salt and black pepper
Salt and black pepper
1 pound sprouts

Steps:

  • Duck Confit:
  • Duck Confit: In a large bowl, mix everything together but the duck and fat. In a tall pan, line the bottom with a layer of the mixture. Place duck legs on top, then cover with another layer. Place in refrigerator overnight (24 hours). In a tall casserole or rondo, melt the duck fat. Set oven at 300 degrees. Wipe off all the mixture and place in fat. Watch carefully, you never want the fat to boil. Cook in the oven for 2 1/2 to 3 1/2 hours, or until meat is falling off the bone. Pull from fat and serve immediately or when stored overnight, pan sear at medium heat until brown and crispy on both sides.
  • Citrus Pea Sprout Salad:
  • For the Citrus Pea Sprout Salad: In a small bowl, combine the juices and whisk in the oils. Season and add the herbs. Check for flavor and toss with the sprouts.
  • Plating: Place a small mound of the salad on a plate and top with two duck legs.

ORIENTAL SALAD (BEAN SPROUT AND SNOW PEA SALAD)



Oriental salad (Bean sprout and snow pea salad) image

Provided by Craig Claiborne And Pierre Franey

Categories     easy, quick, salads and dressings

Time 20m

Yield Four to six servings

Number Of Ingredients 16

1 1/2 pounds fresh bean sprouts
1/4 pound snow peas
Salt to taste, if desired
1/2 pound cooked, smoked ham, such as Westphalian
1/2 pound cooked, roast smoked turkey or plain boneless breast of turkey, available in supermarkets
1 cup finely chopped celery
1/2 cup finely chopped scallions
1/2 cup thinly sliced water chestnuts
1 tablespoon finely chopped fresh coriander, optional
2 teaspoons imported mustard
1 egg
1 tablespoon freshly grated ginger
2 tablespoons white-wine vinegar
1 cup peanut, vegetable or corn oil
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

  • If you desire, pick over the bean sprouts to remove and discard the tiny curlicues at the top and/or bottom. Put the bean sprouts in a salad bowl.
  • Drop the snow peas into a basin of boiling water lightly seasoned with salt. Bring to the boil and drain. Chill under cold running water. Drain. Add to the bean sprouts.
  • Cut the ham and turkey breast into very fine shreds. There should be about two cups of each. Add this to the bowl.
  • Add the celery, scallions and water chestnuts. Sprinkle with the coriander.
  • To make the salad dressing, blend the mustard, egg, ginger and vinegar in a mixing bowl. Start beating with a wire whisk while gradually adding the oil. Add salt and pepper.
  • Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 687 milligrams, Sugar 6 grams, TransFat 0 grams

BUTTERMILK BATTERED SHRIMP WITH CALIFORNIA STURGEON CAVIAR AND CREME FRAICHE OVER PEA SPROUT AND TOMATO SALAD



Buttermilk Battered Shrimp with California Sturgeon Caviar and Creme Fraiche Over Pea Sprout and Tomato Salad image

Provided by Aria Kagan

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 20

2 cups buttermilk
2 teaspoons salt
2 teaspoons lemon pepper seasoning
12 colossal shrimp, peeled, tail attached, deveined
1 quart canola oil
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon salt
1 tablespoon lemon pepper seasoning
1/2 cup buttermilk
1 1/2 to 2 cups sparkling water
2 teaspoons olive oil
1 tablespoon Meyer lemon zest
1 teaspoon Meyer lemon juice
Kosher salt and freshly ground black pepper
1 cup fresh pea sprouts
1/2 cup teardrop, or grape tomatoes, halved
4 tablespoons creme fraiche
4 teaspoons California sturgeon caviar, or other quality caviar, divided

Steps:

  • To make the marinade: In a large bowl, using a whisk, blend together the buttermilk, salt, and lemon pepper seasoning. Whisk until well combined. Toss the shrimp in the marinade until coated. Transfer the shrimp to the refrigerator and allow the shrimp to marinate for 30 minutes. Drain the shrimp and pat dry with paper towels.
  • In a large, sturdy, heavy-bottomed sauce pot over medium-high heat, heat the canola oil to 350 degrees F using a deep-fry thermometer inserted in the oil to monitor the temperature.
  • To make the batter: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and lemon pepper seasoning. When the dry ingredients are well combined, whisk in the buttermilk, then whisk in 1 1/2 cups of the sparkling water. Stir until just combined. If the batter is too thick, add more sparkling water a tablespoon at a time until the batter consistency is thinner than pancake batter.
  • Holding the shrimp by the tail, dip the shrimp into the batter, leaving the tail uncoated. Drop the battered shrimp into the hot oil and fry for 2 minutes on each side. Transfer the fried shrimp to a paper towel to drain off the excess oil.
  • In a bowl, whisk together the olive oil, lemon zest, and lemon juice. Season the mixture with salt, and pepper, to taste. Toss in the pea sprouts and tomatoes and lightly coat in the dressing.
  • On each plate, make a small bed of salad; top the salad with 3 shrimp. Top the shrimp with a tablespoon of creme fraiche and 1 teaspoon of caviar.

CITRUS PEA SPROUT SALAD



Citrus Pea Sprout Salad image

Provided by Ming Tsai

Yield 4 servings

Number Of Ingredients 7

Segments from 1 navel orange
Segments from 1 lemon
Segments from 1 lime
1 tablespoon Dijon mustard
1/2 cup canola oil
Salt and black pepper, to taste
1 pound pea sprouts (may substitute with blanched, julienned snow peas)

Steps:

  • In a blender, add the segments and Dijon and blend on high speed. Drizzle in the oil and season. Toss 1/2 of the vinaigrette with the sprouts, check for seasoning, and add more vinaigrette if necessary. Set aside any leftover vinaigrette.

PEA SPROUT SALAD



Pea Sprout Salad image

Number Of Ingredients 12

1 pound Pea sprouts
2 slices Pineapple
1 Adolpho mango
2 Avocato
1 Shallot
1/4 cup Blister peanuts
1/4 cup Oil
2 tablespoons Vinegar
1 tablespoons Pommagranate mollasses
1 tablespoons Sesame Oil
2 tablespoons Fried Shallots or onions
1 tablespoons Lime juice

Steps:

  • Pour boiling water over pea sprouts. Let stand 10 minutes then drain. Use scissors to cut to separate.
  • Grill two pineapple slices 1/2 " to 3/4" thick. Remove from grill and cube.
  • Cut mango into cubes.
  • Cut avocado into cubes
  • Thin slice shallots lengthwise
  • Combine all of the above in a bowl and toss.
  • Combine salad oil, sesame oil, vinegar, lime juice and pommagranate molasses and blend into dressing.
  • Toss dressing, and peanuts into salad
  • Sprinkle fried shallots on top

Related Topics