Peas With Pancetta, Mint And Ricotta Salata
This refreshing English pea salad is bursting with fresh flavors and textures. The sweet peas are paired with crispy pancetta, tangy raspberry vinegar, and creamy ricotta salata cheese, creating a delightful combination that is perfect for a light and flavorful dish. Garnished with fresh mint, this salad is not only delicious but also visually appealing. Enjoy this vibrant salad as a side dish or a light meal for a taste of springtime in every bite.
— Constant Cookbook
Ingredients
- 5 lb. English peas, shelled
- 1 1/2 tsp. salt
- 2 thin slices pancetta, chopped
- 1 Tbs. extra-virgin olive oil
- 1 tsp. raspberry vinegar
- 1/2 tsp. freshly ground pepper
- 2 Tbs. finely chopped fresh mint, plus sprigs for garnish
- 1/4 lb. ricotta salata cheese, crumbled
Instructions
- Bring a large pot three-fourths full of water to a boil over high heat. Add the peas and 1 tsp. of the salt and cook until the peas are barely tender, about 2 minutes. Drain, place under cold running water until cool and drain again. Set aside.
- In a fry pan over medium heat, cook the pancetta, stirring, until lightly crisped, 4 to 5 minutes. Using a slotted spoon, transfer to paper towels to drain.
- In a large bowl, whisk together the olive oil, vinegar, pepper and the remaining 1/2 tsp. salt. Add the peas, pancetta and chopped mint and stir to coat. Stir in half of the cheese.
- Transfer the salad to a serving bowl. Garnish with the remaining cheese and the mint sprigs. Serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Essentials of Breakfast and Brunch,</i> by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
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