Name: Ponzu Dressing Brings Lots of Zing to Pea Shoot and Chive Salad
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 tablespoon extra-virgin olive oil; 2 tablespoon 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)

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 tablespoon extra-virgin olive oil
2 tablespoon 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)

Steps

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.