Pancetta and Pea Salad
This salad has a delicious combination of sweet and salty flavors, and some crunch! It's simple to make and a wonderful use for fresh English peas.If fresh peas are not available, frozen thawed peas may be substituted.
Servings 4
Calories 335kcal
Ingredients
- 1 pound fresh English peas shelled
- 1 ½ ounces pancetta
- ½ cup fresh mint leaves thinly sliced
- 1 small shallot thinly sliced
- 1 teaspoon freshly grated lemon zest
- ¼ cup extra virgin olive oil
- 1/8 teaspoon kosher or sea salt
- ¼ teaspoon ground black pepper
- 4 ounces goat cheese crumbled
Instructions
Blanching the Peas
- Place the peas in boiling water for 1 1/2 minutes, then ice water to cool. Drain in a colander.
Making the Salad
- Slice the pancetta thinly and then mince (refer to photo in blog post).
- In a small, heavy skillet, brown the pancetta until almost crispy. Drain on a paper towel.
- In a bowl combine the mint, shallot, lemon zest, olive oil, salt and pepper.
- Add peas and pancetta, fold together.
- Add goat cheese and fold in. Best flavor at room temperature.
Notes
Adapted from Real Simple magazine
Nutrition
Calories: 335kcal | Carbohydrates: 17g | Protein: 13g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 310mg | Potassium: 329mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1400IU | Vitamin C: 47.8mg | Calcium: 82mg | Iron: 2.6mg