First Spring Harvest
Before garden peas are fully formed, these wonderful leaves or shoots can be plucked from the plant in early spring. With a subtle pea flavor and a light and delicate texture (similar to watercress) they are great in salads, lightly sautéed with some olive oil/garlic, and especially made into a pesto and paired with creamy, lemony flavors as we do here.
It’s best to get this as fresh as possible from a farmer’s market if you can to avoid the pre-cutting or ageing you may find in supermarkets. Serve this dish with a slice of crusty bread or, even better, with our Pea Shoot Pesto Toast (see recipe above) for a delicious and light spring breakfast, brunch or lunch.
I have known Josh Loeb since he was in diapers, so I have felt both pride and age watching him become an excellent restauranteur, changing the food scene on the West Side of Los Angeles. As it turns out, Josh has a very powerful secret weapon, his wife Zoe.
Admittedly, the salad bar come lunchtime can get a little tired—but most of us don't have the access, the time, or the inclination to whip up an intensive mid-day meal. Going forward, we'll be adding more quick and easy lunches to goop (every week, in fact). This one can...