The July edition of Food and Wine has a delightful recipe for Fresh Snow Pea salad (p 230). Mind you, this is not for vegetarians because it contains pancetta, but if you are a carnivore looking for something that is both tasteful and beautiful to accompany your Rib-Eye steak or even grilled salmon, this is a real beauty.
David Hamm is the chef at Manhattan’s Eleven Madison Park. He is certainly on my radar when I venture into New York City again.
Fresh Snow Pea Salad
- 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
- 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.
- 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.
- 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.