Fried Blueberry Salad


I'm pretty  much a blueberry-holic. I could eat an entire pack in one sitting. I look forward to summer as much for the berry haul as I do for the weather. So when it comes to including blueberries in recipes, I don't discriminate and keep them to just the pies and desserts. They aren't as sweet as some other fruits and as such they can be the tart addition to an otherwise savory foray.

This recipe is one of those easy-to-throw-together Salad Heroes that has one special ingredient that ties everything together. A quick fry of the blueberry changes the game. It adds a new flavor and texture to an otherwise simple salad. And when combined with the rosemary you'll have a delectable summery treat. It's worth using the blueberries for it.

1 teaspoon canola oil
1 1/2 cups blueberries
4 cups pea shoots (or watercress if you can't find it) 
1 cup pepitas  
1 teaspoon finely chopped fresh rosemary
Juice of 1 lemon
1/2 cup olive oil
Dash of salt  

Place a saute pan on high heat. Add the canola oil and turn on your hood or fan above your oven. Once the pan is hot add the blueberries and cook for 30 seconds, so that the blueberries can fry on one side but not cook too much. Remove from the heat and set aside to cool.

In a bowl combine the pea shoots, pepitas, rosemary, lemon juice, olive oil and salt. Add the blueberries on top and serve.