|Saturated fat||1.8 g|
Delicate pea shoots need only a kiss of vinaigrette, so be sparing
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- Heat the oven to 400 F. In a large bowl, combine the bread cubes and pesto. Mix well to coat the bread thoroughly. Spread on a baking sheet and bake, stirring halfway through, until just golden, about 10 minutes. (Do not overbrown.) Set the baked croutons aside to cool.
- In a small glass jar or measuring cup, combine the lemon juice and sugar with a pinch of salt, and stir until dissolved. Add the olive oil, whisking, in a steady stream, until emulsified. Adjust the seasonings to taste, adding salt, sugar, or warm water depending on the acidity of the lemon juice. Set the vinaigrette aside.
- Add the pea shoots, chives, cucumber, peas, and eggs to a serving bowl and toss gently to combine. Top with the pesto croutons. Serve the vinaigrette at the table.