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Purple Pig's Minted Peas Three Ways with Bacon & Pecorino

I've had lots of pea shoots in Southeast Asian restaurants, but when I'm not in the mood for that fish-sauce tang, this is a refreshing alternative: peas three ways (shoots,pods and peas) in a Mediterranean salad toss-up of spearmint, pecorino cheese , croutons, lemon and bacon. Graciously shared by the chefs at Chicago's Purple Pig.

 

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Makes 4 servings

  • 2 cups cooked Spring peas
  • 1 cup blanched sugar snap peas, cut in half
  • 1 cup pea shoots, cut in 1-inch pieces
  • 1 cup thick-sliced bacon, rendered and cut into 1/4-inch pieces
  • '1/2 cup grated pecorino cheese
  • 4 Tbsp snipped spearmint
  • 1/4 cup olive oil
  • 3 Tbsp lemon juice
  • croutons
Instructions
  1. Toss Spring peas and snap peas with spearmint, olive oil and lemon juice. Sprinkle with bacon, cheese and a few broken croutons. Top with delicate pea shoots.

Omit the croutons if your like, but they do add a little extra crunch.
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