Best 2 Citrus Pea Sprout Salad Recipes

Indulge in a refreshing culinary journey with our vibrant Citrus Pea Sprout Salad, a symphony of flavors and textures that will tantalize your taste buds. This delightful salad showcases the harmonious blend of fresh citrus fruits, crisp pea sprouts, aromatic herbs, and a tangy dressing that elevates every bite. Alongside this main attraction, we present two additional recipes that complement each other perfectly: a zesty Citrus Vinaigrette and a refreshing Orange-Scented Simple Syrup. These recipes offer versatility, allowing you to customize your salad dressing and add a touch of sweetness to your favorite beverages or desserts. Get ready to embark on a culinary adventure that will leave you feeling invigorated and satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN DUCK CONFIT WITH CITRUS PEA SPROUT SALAD

Asian Duck Confit with Citrus Pea Sprout Salad image

Provided by Ming Tsai

Time 4h39m

Yield 4 to 5 servings

Number Of Ingredients 24

Ingredients

3 cups coarse sea salt
4 cups brown sugar
1 bunch thyme
1 bunch mint
1 bunch cilantro, washed, dried
10 sliced shallots
10 sliced cloves garlic
1/2 cup five-spice powder, toasted
1/4 cup black peppercorns
8 Thai bird chiles, roughly chopped
5 stalks lemongrass, roughly chopped
1 large ginger root, washed, sliced skin on
8 to 10 legs, washed and patted dry
8 pound bag duck fat
1 lemon, juiced
1 lime, juiced
1 orange, juiced
1/2 cup extra-virgin olive oil
1 tablespoon white truffle oil
1/4 cup chopped chives
1/4 cup picked chervil leaves
Salt and black pepper
Salt and black pepper
1 pound sprouts

Steps:

Duck Confit:
Duck Confit: In a large bowl, mix everything together but the duck and fat. In a tall pan, line the bottom with a layer of the mixture. Place duck legs on top, then cover with another layer. Place in refrigerator overnight (24 hours). In a tall casserole or rondo, melt the duck fat. Set oven at 300 degrees. Wipe off all the mixture and place in fat. Watch carefully, you never want the fat to boil. Cook in the oven for 2 1/2 to 3 1/2 hours, or until meat is falling off the bone. Pull from fat and serve immediately or when stored overnight, pan sear at medium heat until brown and crispy on both sides.
Citrus Pea Sprout Salad:
For the Citrus Pea Sprout Salad: In a small bowl, combine the juices and whisk in the oils. Season and add the herbs. Check for flavor and toss with the sprouts.
Plating: Place a small mound of the salad on a plate and top with two duck legs.

CITRUS PEA SPROUT SALAD

Citrus Pea Sprout Salad image

Provided by Ming Tsai

Yield 4 servings

Number Of Ingredients 7

Ingredients

Segments from 1 navel orange
Segments from 1 lemon
Segments from 1 lime
1 tablespoon Dijon mustard
1/2 cup canola oil
Salt and black pepper, to taste
1 pound pea sprouts (may substitute with blanched, julienned snow peas)

Steps:

In a blender, add the segments and Dijon and blend on high speed. Drizzle in the oil and season. Toss 1/2 of the vinaigrette with the sprouts, check for seasoning, and add more vinaigrette if necessary. Set aside any leftover vinaigrette.

Tips:

For a more flavorful salad, use a variety of citrus fruits, such as oranges, grapefruits, and lemons.
If you don't have pea sprouts, you can use other sprouts, such as alfalfa sprouts or broccoli sprouts.
To make the salad more filling, add some cooked protein, such as grilled chicken or shrimp.
For a sweeter salad, add some honey or maple syrup to the dressing.
For a more savory salad, add some crumbled feta cheese or goat cheese.

Conclusion:

This citrus pea sprout salad is a refreshing and healthy side dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is easy to make. With a few simple ingredients, you can create a delicious and nutritious salad that will impress your friends and family.