This recipe is part of the One BIG Recipe: Prime Rib Dinner [1]
TRUFFLED PEA SALAD
Ingredients:
Pea Salad:
- 4-5 quarts (4-5 L) water
- 1 cup (240 ml) pancetta lardon
- 1 pound (454 g) fresh green peas, shelled
- ¼ cup (60 ml) sour cream
- ½ tablespoon (7.5 ml) truffle oil
- 1 shallot, small dice
- 1 ounce (28g) piece Parmigiano Reggiano, for grating
- Salt and pepper
Method:
For the Pea Salad:
In a large pot, boil water with salt. Prepare a bowl of ice water.
In a sauté pan set over medium-high heat, cook pancetta lardons (or diced raw bacon) until crispy, transfer to lined plate, reserve at room temp. Pour off and reserve the fat separately.
Blanch green peas in boiling salted water for 30 seconds, transfer to ice water to stop the cooking.
Add sour cream to bowl, add truffle oil, and season with salt and pepper. Mix until combined.
Drain the blanched peas, pat dry.
In a large bowl, combine blanched peas, chopped shallot, cooked lardon.
Grate over fresh parmesan.
Pour over the truffle-sour cream mixture, toss until fully coated, set aside for plating. Chill if not using immediately, as the salad is good cold or warm.
To Serve:
Transfer the Pea Salad to a serving dish. Serve immediately.