Serves 4
30 min
Pea, Bacon and Pecorino Salad
Recipe GLPR01a5be3fdeeab7
A vibrant spring salad combining tender peas, crispy bacon, and delicate Pecorino Romano cheese. Toasted bread cubes add a pleasant crunch, while fresh pea shoots and sprouts bring earthy notes. Finished with a simple lemon vinaigrette.
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Ingredients
6 strips bacon, cut crosswise into 1/2-inch pieces
0.42 cup Extra virgin olive oil
2 slices bread, crusts removed, chopped into 1/4-inch cubes
Sea salt, to taste
1 cup fresh peas
1 cup sugar snap peas, ends trimmed
1/2 cup pea shoots, cut in half
1/2 cup pea sprouts, or additional pea shoots if unavailable
1 tablespoon fresh lemon juice
12 thin slices Pecorino Romano cheese
Directions
Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until crispy, about 8-10 minutes. Remove with a slotted spoon and drain on paper towels.
Pour off all but 2 tablespoons of the bacon fat from the skillet, keeping the skillet on medium heat.
Add the bread cubes to the skillet and toss to coat with the remaining bacon fat. Toast, stirring frequently, until golden and crisp on all sides, about 5-7 minutes. Transfer to a plate and season lightly with sea salt.
In a large mixing bowl, combine the fresh peas, sugar snap peas, pea shoots, and pea sprouts.
Drizzle the olive oil and lemon juice over the pea mixture. Toss gently to combine and season with sea salt to taste.
Divide the pea salad among four serving plates. Top each portion with the toasted bread cubes and crispy bacon. Arrange 3 thin slices of Pecorino Romano cheese on each plate and serve immediately.
