Recipe adapted from MarthaStewart.com
Ingredients
- 1 pound sugar snap peas trimmed
- 2 ounces pea shoots
- 3 small heads lettuce torn
- 1 bunch radishes sliced lengthwise
Warm Dressing
- 6 slices thin slices pancetta (about 10 ounces)
- 2 tablespoon extra virgin olive oil if needed
- 2 ounce pearl onions (about 3/4 cup) peeled and halved
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- Pinch of cayenne pepper (optional)
- Coarse salt and freshly ground pepper
Servings:
Units:
Instructions
- Prepare an ice-water bath; set aside. Bring a small saucepan of water to a boil. Blanch snap peas until bright green and crisp-tender, about 1 minute. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain.
- Transfer to a serving bowl. Add pea shoots, snap peas, lettuce, and radishes; set aside.
Prepare Warm Dressing
- Heat a large nonstick skillet over medium heat until hot. Arrange pancetta in skillet in a single layer; cook, turning once, until crisp, about 12 minutes. Transfer with tongs to paper towels to drain.
- Pour off all but 2 tablespoons fat (if skillet seems dry, add enough oil to total 2 tablespoons fat). Add onions; cook over medium-high heat, stirring often, until tender, about 4 minutes. Add wine; cook until most of liquid has evaporated, about 2 minutes. Add cream, and cayenne, if desired. Cook until liquid is reduced by half, about 4 minutes.
- Pour warm cream dressing over greens; toss to coat. Season with salt and pepper, and top with reserved pancetta.
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