This recipe for Snap Peas with Pancetta, which I served for lunch along side my chicken salad a few days ago, came from Ina Garten’s book, How Easy Is That? It is Ina’s variation on a snap pea salad from the Union Square Cafe in NYC.
This salad is a winning combination of fresh sliced sugar snaps with salty pancetta, peppery Pecorino Romano cheese, and a lemony vinaigrette. It is a perfect summer salad which can be prepared in advance and tossed before serving.
Snap Peas with Pancetta (serves 4 to 5)
Kosher salt
1 pound
¼ pound pancetta, sliced (I diced the pancetta)
½ cup good olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons Champagne or white wine vinegar (I used Champagne vinegar)
¼ cup minced red onion
5 tablespoons freshly grated Pecorino Romano cheese
½ teaspoon freshly ground black pepper
Bring 2 to 3 quarts of water to a boil in a large pot and add 1 tablespoon of salt. Fill a large bowl with ice water and have a sieve or colander ready in the sink.
Put the snap peas in the boiling water for only 10 to 15 seconds, drain, and put immediately into the ice water. Cool completely and drain.
Cut each snap pea in half lengthwise and place in a large bowl.
Meanwhile, place the pancetta and 1 tablespoon of water in a medium saute pan and cook over medium heat until the pancetta is browned and crisp, tossing occasionally to brown evenly.
The water will evaporate and the pancetta will render some of its fat. Transfer to a plate lined with paper towels to cool.
To make the vinaigrette, whisk together the olive oil, lemon juice, and vinegar. Pour enough vinaigrette on the snap peas to moisten.
Add the red onion, crumbled (or diced) pancetta, Pecorino, 1 teaspoon salt, and the pepper. Toss well, season to taste, and serve.