SNOW PEA SALAD

Snow Pea Salad image

Provided by Florence Fabricant

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 and 1/2 pounds snow peas
3/4 cup lemon-flavored olive oil
1/4 cup lemon juice
Salt
1 tablespoon extra-virgin olive oil
2 ounces pancetta, finely diced
1/2 cup finely diced onion
1/4 cup mint leaves
Ground black pepper
1 and 1/2 ounces pecorino cheese, shaved

Steps:

Trim ends of snow peas and pull off strings. Stack about a dozen snow peas at a time on a cutting board and use a sharp knife to cut them at an angle in thin julienne. Place in a bowl of ice water.
In a small bowl, whisk together lemon oil, lemon juice and a teaspoon of salt, or to taste, and set aside.
In a 12-inch skillet, heat extra-virgin olive oil over medium heat. Add pancetta and cook until fat is rendered. Do not allow pancetta to brown. Add onion and cook on low until soft and transparent. Remove from heat. Drain snow peas and add to skillet. Return to medium heat and cook, stirring, just enough to warm and slightly wilt snow peas, about 5 minutes. Remove from heat.
Whisk lemon dressing and pour into skillet. Add mint and toss. Season with salt and pepper. Transfer to shallow bowls, scatter cheese on top and serve.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 27 grams, Carbohydrate 12 grams, Fat 35 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 435 milligrams, Sugar 6 grams, TransFat 0 grams