Sugar Snap Pea Salad
Mar 08, 2013 02:18PM
By Lisa Drake
Sugar snap peas tossed with pancetta and onion with a light dressing
This fast and easy salad is a unique way to serve sugar snap peas when they are in season. Look for fresh sugar snaps at your local farmers market early to mid spring. Snap peas will not thrive during hot weather, so take advantage of our wonderful Texas spring crops while they are in abundance right now.
Toss together in a large bowl:
2 cups fresh sugar snap peas sliced lengthwise
1/4 cup cooked and crumbled pancetta, bacon, OR, as a vegetarian option, 1/4 cup seasoned and lightly pan-roasted pecans...Try using salt and a bit of cayenne to season the nuts as they toast.
1/4 cup finely diced onion - also available in the early spring markets
1/4 cup olive oil, whisked together with 2 Tbs lemon juice and/or 2 Tbs red wine vinegar plus salt, pepper and fresh garlic to suit your tastes.
This fresh, seasonal delight is both sweet and sour! Enjoy...