No, we didn’t put the flock in a pot, but some distant cousins did grace our table last night. Ashleigh made a divine roast chicken dinner. I know there is a moral dilemma inherent in both eating and raising chickens, but that is a subject for another post. We also had some yummy cauliflower and other vegetables, the Snap Pea Salad recipe (you can see it at the end of this post if you’re interested) that the Union Square Cafe kindly shared with me when we were in NYC, and an amazing homemade strawberry/raspberry sorbet. It was a spectacular meal!
The conversation, of course, turned to the new chicks, and someone had the bright idea of bringing some of them inside for a visit:
Sugar Snap Pea Salad with
Pancetta, Pecorino and Mint
1 tablespoon kosher salt
1 pound sugar snap peas,
trimmed at each end
¼ pound pancetta, cut into
1-inch x 1/8th-inch lardoons
2 tablespoons minced red
⅛ cup lemon juice
⅛ cupChampagne, or white wine vinegar
½ cup extra virgin olive oil
2-3 tablespoons finely sliced
5 tablespoons grated Pecorino
2-3 teaspoons Fleur de Sel (sea salt)
1 teaspoon freshly ground
- Bring 3 quarts water to boil in a large pot and
add the kosher salt. Have ready a large bowl of ice water to stop the cooking of the peas. Cook the peas in the water for just 10
seconds. Drain the peas in a colander
and immediately add them to the ice water.
Remove the peas from the ice water after about 2 minutes. Drain well in the colander and gently
pat dry with a paper towel.
Julienne the peas by cutting them on a sharp diagonal. Set the sliced peas aside in the
- Place the pancetta and 1 tablespoon of water into
a 10-inch sauté pan set over low heat.
Stir the pancetta gently with a wooden spoon to separate while it
heats up. The water will eventually
evaporate and the pancetta will begin rendering its fat (approximately 4-5
minutes). Turn the heat up to
medium and cook, stirring and scraping the pan often until the pancetta is
completely rendered and crisp (another 4-5 minutes). Drain the pancetta in a colander set
over a bowl. Set aside the crisped
pancetta at room temperature.
- Place the minced onion in a non-reactive bowl
large enough to mix the pea salad.
Pour in the lemon juice, vinegar, and olive oil, and stir to
combine with the onions.
Place the peas, pancetta, mint, 4 tablespoons of the
pecorino, the Fleur de Sel and ground
black pepper into the bowl with the vinaigrette. Mix the salad, taste, and adjust the
seasoning to your liking. Sprinkle the
remaining tablespoon of Pecorino over the salad, and serve.