Cucumber-sugar snap salad

Try this refreshing cucumber-sugar snap salad for a perfect blend of crispness and sweetness, guaranteed to tantalize your taste buds.

Ingredients:

• 450g snow peas—strings removed, peas sliced on the diagonal 1/4 inch thick
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 110g thickly sliced pancetta, cut into 1/4-inch dice
• 1/2 small white onion, finely chopped
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon lemon oil (see Note)
• Kosher salt
• Freshly ground black pepper
• 1/2 cup mint leaves, torn
• 60g shaved Pecorino Sardo cheese

Instructions:

1. Place the snow peas in ice water and let them sit for 10 minutes.
2. While waiting, warm up 1 tablespoon of olive oil in a medium skillet. Put in the pancetta and cook on medium heat until it turns slightly brown and releases its fat, which should take about 5 minutes. Remove most of the fat, leaving 1 tablespoon behind. Add the onion and cook, stirring occasionally, until it becomes tender, which should take around 5 minutes.
3. Once the 10 minutes are up, remove the snow peas from the ice water and pat them dry with a paper towel. In a medium bowl, mix together the rest of the olive oil, lemon juice, lemon oil, salt, and pepper. Put in the snow peas, pancetta, onion, and half of the mint. Season with more salt and pepper, and toss everything together well. Top it off with the remaining mint and sprinkle shaved pecorino on top before serving.

Summary:

• Calories: 1003 kcal
• Fat: 88 g
• Protein: 18 g
• Carbs: 44 g
• Potassium: 1380 mg
• Magnesium: 138 mg