Snow Pea Salad
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1and ½ pounds snow peas
- ¾cup lemon-flavored olive oil
- ¼cup lemon juice
- Salt
- 1tablespoon extra-virgin olive oil
- 2ounces pancetta, finely diced
- ½cup finely diced onion
- ¼cup mint leaves
- Ground black pepper
- 1and ½ ounces pecorino cheese, shaved
Nutritional analysis per serving (6 servings)
381 calories; 35 grams fat; 7 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 7 grams protein; 435 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
In a small bowl, whisk together lemon oil, lemon juice and a teaspoon of salt, or to taste, and set aside.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
We really enjoyed this dish. We only had half the amount of snow peas so we just have everything, and we used regular olive oil since we didn’t have lemon flavored olive oil we used bacon crumbles instead of pancetta, and that worked out fine and we substituted for the mint leaves which we didn’t have. It was still delicious!
I didn't have any pancetta on-hand, so I skipped that step and subsequently all of the cooking, which made a lovely, earthy raw snow pea salad. I didn't cook the onions, simply sliced them paper-thin and added some freshly picked mint from my back yard. Instead of the Parmesan, I added local cheddar, and the dish came together really well despite my improvisational approach. I think the bright lemon dressing brought it all together. Will make again- perhaps with pancetta and some heat!
I substituted sliced almonds for pancetta, and would definitely make this again.
Delicious. Refreshing with the lemon dressing and the mint. A keeper.
Interesting. Had as a main course tonight because I've got a ton of snow peas from the garden. Tastes pretty good, but not sure I'd make it again.
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