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Fresh Snow Pea Salad

FOOD & WINE Wine Club Fresh Snow Pea Salad FOOD & WINE Wine Club Fresh Snow Pea Salad
This terrific salad from F&W Best New Chef 2005 Daniel Humm is crisp and lemony, with bits of meaty pancetta and lots of fresh mint.
Servings: 8
Active Time:
Total Time: 35 minutes
Ingredients
1 pound snow peas—strings removed, peas sliced on the diagonal 1/4 inch thick
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon lemon oil
Kosher salt
Freshly ground black pepper
4 ounces thickly sliced pancetta, cut into 1/4-inch dice
1/2 small white onion, finely chopped
1/2 cup mint leaves, torn
2 ounces shaved Pecorino Sardo cheese
Directions
1. Soak the snow peas in a bowl of ice water for 10 minutes. Drain and pat dry. In a medium bowl, whisk 1/4 cup of the olive oil with the lemon juice and lemon oil and season the dressing with salt and pepper. Add the snow peas.

2. Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of olive oil. Add the pancetta and cook over moderate heat until lightly browned and the fat is rendered, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, 5 minutes.

3. Scrape the pancetta into the snow pea salad. Add half of the mint, season with salt and pepper and toss well. Garnish with the remaining mint and the Pecorino and serve.