Any combination of pea leaves, shoots, and sprouts will work well in the recipe, tossed with a spicy ponzu dressing.

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

1. Melt butter in a large skillet over medium. Add panko and salt; cook, stirring, until toasted and golden, 2 to 3 minutes. Set aside.
2. 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.