Directions

Prepare the ingredients:

Rinse the frozen peas under cold running water in a colander until defrosted. Shake off excess water, drain and set aside. Slice each piece of pancetta in half. Set aside one of the half pieces for future use, I recommend freezing it for later use. Slice the remaining pancetta into ¼ inch strips and then cut each strip into ¼-inch diced pieces. Set aside.

Peel the shallots and thinly slice and measure out a ‘scant’ cup of shallots. Set aside.

Remove the greens (if any) from the bunch of radishes and discard. Wash and dry the radishes, trim the tops and bottoms and thinly slice. Set aside. (If you have a mandolin slicer, use it! The slices will be of even thickness.)

Wash and dry the mint leaves. Set aside.

Gather the other greens in a bowl and keep refrigerated.

Sauté the pancetta in a small sauté pan over low-medium heat until the fat is rendered, and the pieces of pancetta are a bit crispy. Don’t let them get too brown. Scoop out the pancetta onto a paper towel. Empty the pan of the pancetta fat - I do not like cooking the shallots in the rendered pancetta fat - I think it is too strong in flavor and will overpower the finished dish. Remember this is a “Spring Salad’. Save the rendered pancetta fat to use for something else, if you’d like. (A pasta dish, perhaps?)

Add the shallots to the pan and slowly cook over low heat. Stir often. Add a tablespoon or two of olive oil as needed. Add a pinch of kosher salt and some fresh ground black pepper. Add a pinch of granulated garlic to the pan and mix well. When the shallots have softened, add the peas to the pan and mix to combine. Add a bit more olive oil, if necessary to coat the peas. Add the cooked pancetta back to the pan and toss to combine. Taste. Adjust seasoning.

Turn the peas & pancetta out into a warmed bowl or small platter.

Remove the bowl of greens from the fridge and add the sliced radishes.

Drizzle the greens & radishes with olive oil and lightly dress. Add a squeeze of lemon juice and toss. Sprinkle lightly with salt and pepper.

Sprinkle the greens on top of the peas and pancetta. Tear the mint leave into pieces and add to the top of the greens.

Can be served immediately or at room temperature.