Pea Shoots, Radish, and Kumquat Salad

Pea Shoots, Radish, and Kumquat Salad

Valaer Murray


For the vinaigrette:

  • 6-8 kumquats
  • 2 tablespoons Champagne or apple cider vinegar
  • 3 tablespoons grapeseed or canola oil
  • 1 teaspoon salt

For the salad:

  • ¼ cup pepitas (pumpkin seeds)
  • ½ tablespoon olive oil
  • 5 small radishes, sliced
  • 2 pinches of pepper
  • 3 ½ ounces of pea shoots, washed and ¼ inch trimmed from stems
  • 4 kumquats, sliced thinly

Finally, something to do with those kumquats I bought... Raw radishes are crispy and peppery, but if you sauté them lightly, their sweetness comes out, making a nice counterpoint to the earthy pea shoots and tart kumquat slices. If you don't have kumquats on hand, use thin slices of orange and lemon zest instead.


For the vinaigrette:

Slice the kumquats in half and cut out any seeds. Squeeze the juice out of the kumquats into a salad dressing jar or bowl (should give you about 4 tablespoons/¼ cup of juice). Whisk in vinegar, oil, and salt until emulsified.

For the salad:

In a non-stick skillet, dry toast the pepitas over low heat and put aside. Heat the olive oil in the skillet and sauté the radishes for 4-5 minutes on medium heat. Add the pepper, give a final stir, and remove from the heat.

Put the pea shoots in a salad bowl. Top with the cooked radishes. Slice the kumquats very thinly and add them to the pea shoots and radishes. Pour the vinaigrette over the salad and sprinkle the toasted pepitas on top.

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