- 2 cups packed thinly sliced escarole leaves
- 1 cup packed pea shoots or watercress
- 3 ounces snow peas, thinly sliced (1 cup)
- 3 scallions, cut into 3-inch julienne
- 1 cup loosely packed torn mint leaves
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 9 ounces precooked spicy chicken sausage, casings removed and meat coarsely chopped
- 3 medium shallots, thinly sliced
- 1/4 teaspoon crushed red pepper
- 1/4 cup water
- 2 tablespoons minced fresh ginger
- 1 teaspoon finely grated lime zest, plus 2 1/2 tablespoons freshly squeezed lime juice
- 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.