Spring for Pea Tendrils – Garden & Gun
Put springtime on the plate with earthy, flavorful green shoots
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
Ingredients
- 2 cups pea tendrils, gently washed
- 3 radishes, shaved
- ½ shallot, chopped
- 2 lemons, zested and juiced
- 3 tbsp. Dijon mustard
- 4 tbsp. honey
- 3 tbsp. apple cider vinegar
- 6 sprigs thyme, leaves removed and chopped
- 6 sprigs parsley, leaves removed and chopped
- 2 cups extra-virgin olive oil
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