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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

This recipe came from the food pages of New York Magazine. A fusion salad that goes well with most everything, we served it with the Sushi Tuna. It will take its place as a side dish to repeat often in the oncoming warm months of Summer.


12 oz of Snow Peas (strings removed)
2 TB of EVOO
1/4 C of White Onion (diced)
1/4 C of Pancetta (diced)
1/4 C of Mint Leaves
Pecorino Romano (to shave over the Snow Peas)
Kosher Salt & Black Pepper

INGREDIENTS For the Lemon Vinaigrette

1/4 C of fresh Lemon Juice
Lemon Zest
1/2 C of EVOO
1 tsp of Salt


1. Whisk the ingredients together & set aside.

2. Slice the Snow Peas lengthwise into a julienne. Soak in ice water for a few minutes. Remove & dry on paper toweling. Add them to a large bowl.

3. Heat the EVOO in a non-stick pan over medium heat. Add the Onion & sweat for 10 minutes until very soft. Add the Pancetta & cook until the fat is rendered.

4. Add them to the Snow Peas & lightly dress with enough Lemon Vinaigrette to just coat the Snow Peas.

5. Season with Salt & Pepper & finish with the Mint leaves & shaved Pecorino.

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