Southern Selects Snow Pea Salad with Pancetta and Pecorino Recipe

Snow Pea Salad with Pancetta and Pecorino


  • 1 lb. snow peas
  • ¼ cup plus 1 tbsp extra virgin olive oil
  • 4 oz thickly sliced pancetta, cut into ¼ inch dice
  • ½ small white onion, finely chopped
  • 2 tbsp fresh lemon juice
  • ½ tsp lemon oil
  • Kosher salt
  • Freshly ground black pepper
  • ½ cup mint leaves, torn
  • 2 oz shaved Pecorino Sardo cheese

  1. Cut snow peas diagonally into ¼ inch pieces
  2. Soak the snow peas in ice water for 10 minutes
  3. Meanwhile, in a medium skillet, heat 1 tbsp of the olive oil. Add the pancetta and cook over moderate heat until lightly browned and the fat has rendered, about 5 minutes. Spoon off all but 1 tablespoon of the fat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
  4. Drain the snow peas and pat dry. In a medium bowl, whisk the remaining ¼ cup of olive oil with the lemon juice and lemon oil and season with salt and pepper; toss well. Garnish with the remaining mint, shave the pecorino on top and serve.