This salad is micro both for its petit size, and its use of micro greens. However, the real secret gem ingredient is sugar snap pea tendrils. They are tendrils…that taste like sugar snap peas.
They are these beautiful green curlicues that grow along with the leaves and pea pods. In season now, they are irresistibly playful, and tasty too. It is the perfect touch of sweetness in this baby salad.
You could absolutely beef this up with some other lettuces, or perhaps the addition of some seasonal fruit, but just as it is it perfectly suits a midday appetite (particularly on the weekends when you’ve had a massive breakfast and know you’re eating an early dinner but still can’t ignore the afternoon hungries).
Don’t be intimidated by its simplicity, it just wants no muss or fuss. But not surprisingly, it does want a side crouton. Sorry I’m not sorry.
1 bunch pea tendrils
1 box micro arugula greens
¼ cup chives, chopped
½ cup slivered almonds, toasted
1 demi baguette, sliced & toasted
sea salt & pepper to taste
- Slice baguette, toast for 5 minutes or until just browning on the edges in a 350 degree oven.
- Slice chives, combine with other greens in a large bowl.
- Over medium high heat, toast almonds. They are done when they become fragrant and just begin to brown, it should take about 5 minutes. Move them around in the pan periodically so one side doesn’t burn. Remove from heat and let cool for 2 minutes.
- Spread goat cheese on the toasts. Sprinkle with sea salt and pepper.
- Add almonds to the greens, and sprinkle with sea salt and pepper. Sprinkle everything with balsamic vinegar to your preference. And might I suggest just putting the salad right on top of your toasts for eating.