No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pea Shoots, Crisped Pancetta, and Mint Vinaigrette

A turn on the classic combination of peas and mint, this vibrant salad intersperses whole leaves among spring greens, while torn leaves invigorate the lemon vinaigrette.

  • Servings: 4
Pea Shoots, Crisped Pancetta, and Mint Vinaigrette

Source: Martha Stewart Living, May 2008


  • 1 tablespoon fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup fresh mint
  • 4 slices pancetta
  • 2 cups pea shoots
  • 3 cups mixed baby mesclun
  • Coarse salt and freshly ground pepper, to taste


  1. Place lemon juice in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Tear 1/3 cup mint into small pieces, and add to vinaigrette. Let stand at room temperature for 1 hour.

  2. Cook pancetta in a skillet over medium heat, turning once, until crisp, about 10 minutes. Drain on paper towels.

  3. Strain vinaigrette through a fine sieve into a small, clean bowl, pressing on mint to extract liquid.

  4. Toss together pea shoots, mesclun, and remaining whole mint leaves in a bowl, and arrange on serving plates. Drizzle vinaigrette over greens. Season with salt and pepper, and serve immediately with the pancetta on the side.

Reviews (0)

Related Topics