This has to be the prettiest spring salad ever! The delicate peppery taste of the pea shoots alongside the crispy, smoky pancetta, sweet peas, and creamy goat cheese is divine—or try using watercress instead. The dressing, lightly scented with orange, is my favorite with this salad, but if you are fonder of a lemon dressing, then simply replace the orange with a lemon. I recommend doubling up the dressing recipe, as it will last for up to two weeks in the fridge.
[Ed. Note: this recipe is one of three from A Springtime Menu by Clodagh McKenna.]
1 tablespoon olive oil
3/4 cup diced pancetta
7 ounces pea shoots
1 1/2 cups freshly podded peas
3/4 cup goat cheese, crumbled
FOR THE DRESSING
1/2 cup extra virgin olive oil
grated zest and juice of 1 orange
1 teaspoon Dijon mustard
sea salt and freshly ground black pepper
Place a frying pan over medium–high heat and add the olive oil, followed by the pancetta. Cook the pancetta for about 8 minutes until crispy.
Meanwhile, add all the ingredients for the dressing to a bowl and whisk together well. Season with salt and pepper.
Combine all the remaining ingredients for the salad in a large bowl. Drizzle with the dressing, add the crispy pancetta, and gently toss together.
Divide the salad between four plates and serve.
Clodagh’s Suppers by Clodagh McKenna © 2019 Kyle Books, and photographs © Dora Kazmierak. No images may be used, in print or electronically, without written consent from the publisher.
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