Recipes Ingredients Meat & Poultry Pork Recipes Pea Shoots, Crisped Pancetta, and Mint Vinaigrette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 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. Ingredients 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 Directions 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. Cook pancetta in a skillet over medium heat, turning once, until crisp, about 10 minutes. Drain on paper towels. Strain vinaigrette through a fine sieve into a small, clean bowl, pressing on mint to extract liquid. 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. Rate it Print