This savory main-course salad is as satisfying as it is restorative. "According to Thai belief, both peas and pea shoots are revitalizing, as well as good for digestion," Su-Mei Yu says. "And escarole strengthens muscles and bones."
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1 teaspoon finely grated lime zest, plus 2 1/2 tablespoons freshly squeezed
How to Make It
In a large bowl, toss the sliced escarole with the pea shoots, snow peas, scallions and mint leaves.
In a wok or large skillet, heat the vegetable oil until shimmering. Add the minced garlic and cook over moderately high heat until golden, about 10 seconds. Add the chicken sausage, sliced shallots and crushed red pepper and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the water and minced ginger and bring to a boil. Remove the wok from the heat and stir in the lime zest and juice. Scrape the contents of the wok over the escarole mixture and toss well. Serve the salad right away.
There are so many fresh spring greens in this salad that, despite the sausage, it will go best with a lighter white wine. Austria's Grüner Veltliner has an herbal edge that goes particularly well with ingredients like pea shoots.
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