Food Recipes Salads Green Salads Ponzu Dressing Brings Lots of Zing to Pea Shoot and Chive Salad Be the first to rate & review! Any combination of pea leaves, shoots, and sprouts will work well in the recipe, tossed with a spicy ponzu dressing. By Katianna Hong Katianna Hong Katianna Hong is the chef and parter of restaurant Yangban in Los Angeles. Food & Wine's Editorial Guidelines and John Hong John Hong John Hong is one of the owners of Los Angeles restaurant Yangban, which he owns together with his wife Katianna Hong. Food & Wine's Editorial Guidelines Published on December 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Dylan + Jeni Total Time: 15 mins Yield: 8 to 10 servings Jump to recipe 2018 F&W Best New Chef Katianna Hong and John Hong of Yangban in Los Angeles serve fresh pea shoots and pungent chives with a lively dressing infused with ponzu and gochugaru, a Korean chile powder with a heat level similar to red chile flakes. This pea salad is fresh, bright, crisp, and zingy, and pairs well with just about any rich main dish like grilled short ribs or braised chicken. Frequently asked questions What are pea shoots? Also known as pea leaves, pea tendrils, and pea vines, pea shoots are the young shoots from pea plants. They have a sweet, fresh-pea flavor, and are delicious in salads, stir-fried, and even in pestos. Look for pea shoots at specialty grocery stores and at Asian supermarkets or find them online. What is ponzu? Ponzu is a tangy Japanese citrus-soy condiment. Find it at most grocery stores or online. What is gochugaru? Gochugaru is a spicy Korean chile powder. Find it at most Asian grocery stores or online. Notes from the Food & Wine Test Kitchen Use a mandoline, if you have one, to get nice, super thin and even onion slices. Katianna notes that any combination of pea leaves, shoots, and sprouts will work well in the recipe. Suggested pairing A lightly herbal white wine, such as Domäne Wachau Grüner Veltliner Federspiel, complements this crisp salad. Cook Mode (Keep screen awake) Ingredients 1 tablespoon unsalted butter 1/3 cup panko or plain breadcrumbs 1/4 teaspoon kosher salt 8 ounces fresh pea shoots, cut into 2- to 3-inch segments (about 5 cups) 2 ounces fresh chives, cut into 1- to 2-inch segments (about 2 cups) 1/2 cup thinly sliced red onion 2 1/2 tablespoons extra-virgin olive oil 2 tablespoons ponzu 1 tablespoon apple cider vinegar 1 teaspoon grated lemon zest 1 teaspoon gochugaru or crushed red pepper flakes Fried shallots (such as Maesri), for garnish (optional) Directions Melt butter in a large skillet over medium. Add panko and salt; cook, stirring, until toasted and golden, 2 to 3 minutes. Set aside. Toss pea shoots, chives, and onion together in a large bowl; set aside. Whisk together olive oil, ponzu, vinegar, and lemon zest in a small bowl. Lightly dress salad with desired amount of dressing, drizzling and tossing. Transfer salad to a platter. Sprinkle with toasted panko and gochugaru. Garnish with fried shallots, if using. Originally appeared in Food & Wine magazine, December 2023 / January 2024 Rate It Print