from barefoot contessa’s “how easy is that?” cookbook comes this fresh snap pea salad that is one of the best pea salad recipes around. not only is it easy, but it is flavorful and perfect for a summer meal sandwich combo.
to make the salad: first bring a sauce pot of water to a boil and add a splash of kosher salt. next, fill a large bowl with ice water and have a strainer ready to use. trim the ends from about 1 pound of sugar snap peas, and place them in the boiling water for less than one minute. remove from the water with the strainer and place immediately into the ice bath. cool completely and then drain. next, cut each snap pea in half lengthwise and place into the salad mixing bowl.
meanwhile, using either bacon or pancetta (i used pancetta). brown in a skillet over medium heat until brown and crisp. drain and dry prior to adding to the salad.
next, make the vinaigrette: whisk together 1/2 cup olive oil, with 2 tablespoons lemon juice, and 2 tablespoons champagne or white wine vinegar.
pour over the snap peas, and add minced red onion, crumbled pancetta, 5 tablespoons fresh Romano cheese, 1 teaspoon kosher salt and 1/2 teaspoon ground pepper.
toss the salad well, chill and serve.
the chilling of the peas makes them very flavorful and crisp, lending a very fresh taste to this salad. amounts can be decreased to make a smaller salad. simply just decrease the measurements equally.