Pea Shoot and Spinach Salad with Bacon and Shiitakes Recipe

Pea Shoot and Spinach Salad with Bacon and Shiitakes Recipe

  • 1/4 pound smoked bacon
  • 3 1/2 tablespoons olive oil
  • 3/4 pound fresh shiitake mushrooms, stems discarded and caps quartered
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 tablespoon red wine vinegar
  • 1/2 tablespoon coarse-grained mustard
  • 1/2 teaspoon black pepper
  • 1/4 pound fresh pea shoots
  • 4 cups baby spinach leaves
  • 1 bunch fresh chives cut into 1-inch lengths
  • 6 radishes, cut into matchsticks
  1. Cut bacon into 3/4-inch-thick matchsticks and cook in a heavy skillet over moderately low heat, stirring, until crisp but still chewy, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain.
  2. Pour off fat from skillet and add 1 1/2 tablespoons oil, mushrooms, and 1/2 teaspoon salt. Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 minutes, then cool.
  3. Whisk together lemon juice, vinegar, mustard, remaining 1/2 teaspoon salt, pepper, and remaining 2 tablespoons oil in a large salad bowl until blended.
  4. Add pea shoots and spinach to dressing and toss to coat. Add bacon, mushrooms, chives, and radishes and toss again.
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