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.


  • 1 tablespoon fresh lemon juice

  • ¼ cup extra-virgin olive oil

  • ½ 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.

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