A couple of weeks ago I was in my local bookstore and saw Ina Garten’s new cookbook entitled “How Easy Is That?” Great title, and I very easily picked up a copy, bought it and took it home. This recipe was the first one that I tried and it doesn’t disappoint. I’ve made no changes except to lighten the amount of dressing—her version called for double the amount of oil, lemon juice and vinegar—good, but a little too much for my taste.
She credits this recipe to a favorite restaurant of hers—the Union Square Café in New York. I completely agree with her about this place, it is a wonderful place to eat every time. This salad does taste like something they would serve, fresh and bright and simple. Great for a casual dinner salad or a holiday buffet
Snap Pea Salad
1 pound sugar snap peas, trimmed
¼ pound pancetta, thinly sliced
¼ cup olive oil
1 tablespoon lemon juice
1 tablespoon Champagne or white wine vinegar
¼ cup minced red onion
½ cup Pecorino Romano cheese, grated
kosher salt and freshly ground pepper
Fill a large pot with water and bring to a boil. Put the snap peas into the boiling water for just 15 seconds, drain in a colander and immediately run very cold water over the beans to stop the cooking. (Or you can put them into a bowl of ice water)
Cool and thoroughly drain the snap peas and then cut them in half lengthwise and put them in a mixing bowl.
Put the pancetta into a small sauté pan and cook over medium heat until the pancetta is browned and crisp, stirring occasionally. Drain on paper towels.
In a small bowl, whisk together the olive oil, lemon juice and vinegar. Pour the dressing over the snap peas and toss. Add the red onion, pancetta, and cheese and toss well. Taste and season with kosher salt and freshly ground pepper.