Fresh snow pea salad with pancetta and pecorino

Delight in the perfect balance of flavors with this crisp snow pea salad topped with crispy pancetta and rich pecorino. A culinary masterpiece!

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 the snow peas are soaking, warm up 1 tablespoon of olive oil in a medium skillet. Put in the pancetta and cook it on medium heat until it turns slightly brown and the fat is released, which should take around 5 minutes. Remove most of the fat, leaving only 1 tablespoon. Put in the onion and cook it, stirring occasionally, until it becomes tender, which should take about 5 minutes.
3. Take out the snow peas from the ice water and dry them. In a medium bowl, mix the remaining 1/4 cup of olive oil with lemon juice and lemon oil, and add salt and pepper to taste. Combine the snow peas, pancetta, onion, half of the mint, salt, and pepper. Mix well. Sprinkle the remaining mint on top, shave some pecorino, and serve.

Summary:

• Calories: 1528 kcal
• Fat: 132 g
• Protein: 43 g
• Carbs: 47 g
• Potassium: 1502 mg
• Magnesium: 177 mg