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Ponzu Dressing Brings Lots of Zing to Pea Shoot and Chive Salad
Melt butter in a large skillet over medium. Add panko and salt; cook, stirring, until toasted and golden, 2 to 3 minutes. Set aside.
Ingredients
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1 tablespoon unsalted butter
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1/3 cup panko or plain breadcrumbs
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1/4 teaspoon kosher salt
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8 ounces fresh pea shoots, cut into 2- to 3-inch segments (about 5 cups)
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2 ounces fresh chives, cut into 1- to 2-inch segments (about 2 cups)
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1/2 cup thinly sliced red onion
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2 1/2 tablespoons extra-virgin olive oil
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2 tablespoons ponzu
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1 tablespoon apple cider vinegar
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1 teaspoon grated lemon zest
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1 teaspoon gochugaru or crushed red pepper flakes
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Fried shallots (such as Maesri), for garnish (optional)
Directions
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Melt butter in a large skillet over medium. Add panko and salt; cook, stirring, until toasted and golden, 2 to 3 minutes. Set aside.
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Toss pea shoots, chives, and onion together in a large bowl; set aside. Whisk together olive oil, ponzu, vinegar, and lemon zest in a small bowl. Lightly dress salad with desired amount of dressing, drizzling and tossing. Transfer salad to a platter. Sprinkle with toasted panko and gochugaru. Garnish with fried shallots, if using.