Fresh snow pea salad with pancetta & pecorino

Indulge in the delightful blend of crisp snow peas, savory pancetta, and tangy pecorino cheese in this vibrant salad bursting with flavors.

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 1 tablespoon of olive oil in a medium skillet. Cook the pancetta over medium heat until it turns slightly brown and the fat is released, which takes around 5 minutes. Remove excess fat, leaving about 1 tablespoon. Then, add the onion and cook until it becomes tender, stirring occasionally, for about 5 minutes.
3. Afterwards, remove the snow peas from the water and dry them with a paper towel. Combine the lemon juice, lemon oil, and the remaining 1/4 cup of olive oil in a medium bowl. Season this mixture with salt and pepper. Add the snow peas, pancetta, onion, and half of the mint. Adjust the seasoning with salt and pepper, then mix everything together. Finish off by decorating with the remaining mint, shaving pecorino cheese on top, and serving.

Summary:

• Calories: 1704 kcal
• Fat: 133 g
• Protein: 55 g
• Carbs: 78 g
• Potassium: 1702 mg
• Magnesium: 218 mg