Sweet Pea Tendril Salad<\/p>\n
<\/p>\n
2 C. tender sweet pea tendrils or a mixture of lettuces and pea tendrils<\/p>\n
A handful of fresh cherry tomatoes, I used tiny sweet orange tomatoes<\/p>\n
Salt and pepper, to taste<\/p>\n
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2-3 ears of fresh sweet corn cut from the cob<\/p>\n
1 T. unsalted butter<\/p>\n
1\/2 tsp. kosher salt<\/p>\n
1\/2 tsp. curry powder (optional)<\/p>\n
freshly ground black pepper<\/p>\n
<\/p>\n
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 saut\u00c3\u00a9 pan. Add the corn, salt, pepper and curry powder, if using. Saut\u00c3\u00a9 uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until the corn is cooked through. Season with salt and pepper.<\/p>\n
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Meanwhile grill shrimp.<\/p>\n
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Lemon Vinaigrette<\/p>\n
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1\/4 C. extra virgin olive oil<\/p>\n
2 T. fresh lemon juice<\/p>\n
3\/4 tsp. minced fresh garlic<\/p>\n
3\/4 tsp. kosher salt<\/p>\n
freshly cracked black pepper<\/p>\n
Gently stir the ingredients together, do not emulsify.<\/p>\n
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Place pea tendrils in a serving bowl or divide onto individual plates. Add the tomatoes and saut\u00c3\u00a9ed corn and grilled shrimp and drizzle the lemon vinaigrette over the salad.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sweet Pea Tendril Salad 2 C. 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 2-3 ears of fresh sweet corn cut from the cob 1 T. 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…<\/p>\n