Peas & Pancetta with Radish Salad by Foodie’s Chef Laura Brennan
I created this dish to bring to a friend’s house for a Spring brunch. It’s versatile: it can be served alongside lamb, ham, salmon or any number of egg dishes. It can be made ahead and/or served...
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Ingredients
- 2 slices of pancetta, u00bc-inch thick (3-4 ounces total weight)
- u00be cup thinly sliced shallots (4 or 5 medium shallots)
- u00bd cup extra virgin olive oil, divided
- Pinch granulated garlic
- 2 each, 12-ounce packages frozen peas
- 1 bunch u2018Easter Eggu2019 or red radishes
- 2 sprigs fresh mint
- 2 cups of greens, loosely packed: microgreens or watercress or frisee
- Juice of u00bd lemon, or to taste
- Kosher salt & fresh ground black pepper to taste
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