Snap Pea Salad

Pairs Well With

Serves 4-6


1 lb fresh snap peas

1-2 teaspoons of kosher salt

1/4 pancetta or good bacon

2 tablespoons red onion or shallot

5 tablespoons pecorino Romano, the best you can afford, shredded

2 tablespoons mint, chopped

1/3 cup extra virgin olive oil

2 tablespoons fresh lemon juice

2 tablespoons champagne vinegar


Prepare an ice water bath in a bowl in the sink. Heat a large pot of water and bring to a boil, adding the 1-2 teaspoons of salt. Place fresh peas in salted boiling water for 20 to 25 seconds. Drain and then plunge into ice water and drain again. Slice the peas lengthwise.

Place the peas, cheese, bacon, onion, and mint in a salad bowl. In a small bowl whisk together the olive oil, lemon juice and vinegar. Pour over the salad and toss lightly. Chill and serve. It will last several days in the fridge.