Wednesday, June 13, 2012

Summer Snow

I have never been more glad to have named my blog so appropriately. Not only have I not been cooking, I haven't been roasting, baking, grilling or even stirring (not even a coffee!) for at least two weeks, maybe longer. Don't worry. I have been eating. A lot. Just other people's food. Like at the new restaurant, NoMad.

I was lucky enough to have enjoyed a fabulous dinner there a few weeks ago, coincidentally just after I spotted the chef-partner's snow pea salad recipe published in New York magazine. I decided to make it in anticipation of my visit, to see how well I followed directions and how closely my version resembled the professional version. I didn't do too badly...aside from my lack of precise knife skills (or the desire to create the perfect julienne), my use of bacon (in excess!), and ignoring the lemon oil request, it was pretty, pretty good.

Snow-Pea Salad
Adapted from New York

For the lemon vinaigrette:
3/4 cup lemon oil (or extra-virgin olive oil)
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1 1/2 teaspoons salt

For the salad:
1 pound snow peas
2 teaspoons extra-virgin olive oil
1/4 cup white onion, finely diced
1/3 cup pancetta (or slab bacon), finely diced
Salt and freshly ground pepper
1/4 cup packed mint leaves, washed
Pecorino, to garnish

1. For the lemon vinaigrette: In a bowl, whisk together the lemon oil and lemon juice and season with salt. Reserve.

2. For the snow-pea salad: Trim the ends of the snow peas, and remove the strings. Slice lengthwise into a fine julienne. Soak in ice water to crisp for about 3 minutes.

3. Meanwhile, heat the oil in a medium sauté pan over medium heat. Add the onion and cook until very soft (about 10 minutes), then add the pancetta (or bacon) and cook until the fat starts to render.

4. Drain the snow peas, and dry completely on paper towels. Place the snow peas in a large bowl along with the onion and pancetta, and dress with enough vinaigrette to just coat the snow peas. Season to taste with salt and pepper, and finish with the mint leaves and shaved Pecorino. Serves 4.

No comments: