Reviews        Add Rating & Review

Back to Pea-Shoot Salad with Warm Cream Dressing All Reviews for Pea-Shoot Salad with Warm Cream Dressing - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Pea-Shoot Salad with Warm Cream Dressing Recipe Summary Servings: 6

Ingredients Ingredient Checklist 1 pound sugar snap peas, trimmed 2 ounces pea shoots 2 heads Bibb or Boston lettuce, torn 1 small bunch radishes, quartered 6 thin slices pancetta (about 10 ounces) 2 tablespoons extra-virgin olive oil, if needed 2 ounces pearl onions (about 3/4 cup), peeled and halved 1/2 cup dry white wine 1/2 cup heavy cream Pinch of cayenne pepper (optional) Coarse salt and freshly ground pepper

Gallery Pea-Shoot Salad with Warm Cream Dressing

Recipe Summary Servings: 6

Pea-Shoot Salad with Warm Cream Dressing

Pea-Shoot Salad with Warm Cream Dressing

Pea-Shoot Salad with Warm Cream Dressing

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1 pound sugar snap peas, trimmed 2 ounces pea shoots 2 heads Bibb or Boston lettuce, torn 1 small bunch radishes, quartered 6 thin slices pancetta (about 10 ounces) 2 tablespoons extra-virgin olive oil, if needed 2 ounces pearl onions (about 3/4 cup), peeled and halved 1/2 cup dry white wine 1/2 cup heavy cream Pinch of cayenne pepper (optional) Coarse salt and freshly ground pepper

Directions

Bring a small saucepan of water to a boil. Prepare an ice-water bath; set aside. Blanch snap peas until bright green and crisp-tender, about 1 minute. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain.

Transfer to a serving bowl. Add pea shoots, lettuce, and radishes; set aside.

Heat a large nonstick skillet over medium heat until hot. Arrange pancetta in skillet in a single layer; cook, turning once, until crisp, about 12 minutes. Transfer with tongs to paper towels to drain.

Pour off all but 2 tablespoons fat (if skillet seems dry, add enough oil to total 2 tablespoons fat). Add onions; cook over medium-high heat, stirring often, until tender, about 4 minutes. Add wine; cook until most of liquid has evaporated, about 2 minutes. Add cream, and cayenne, if desired. Cook until liquid is reduced by half, about 4 minutes.

Pour warm cream dressing over greens; toss to coat. Season with salt and pepper, and top with reserved pancetta.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Pea-Shoot Salad with Warm Cream Dressing

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pea-Shoot Salad with Warm Cream Dressing

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest