If you were around last year, you may remember this recipe! One of my all time faves. 🫛 Full recipe below, and it’ll be in the Easter recipes newsletter coming soon! Spring Pea Salad with Bacon Fat Vinaigrette - 3/4 lb. Snow peas, washed and julienned - 10oz frozen peas - 8oz pancetta - 1 large shallot, thinly sliced - 2 Tbsp champagne or white wine vinegar - 2 Tbsp reserved grease from pancetta - 1 Tbsp dijon mustard - Salt and pepper to taste - Sharp white cheddar cheese, shaved (about 2 oz) Start by julienning the snow peas. Stack about 2 or 3 peas at a time, and slice them into long, thin strips, and set aside. Cut the pancetta into cubes (if needed), and place into a cold pan. Render the fat from the pancetta over low heat, for about 20-25 minutes. Stir the pancetta and scrape the bottom of the pan every so often to ensure even browning. If the bottom of the pan begins to look dry, add a splash of water to deglaze. While the pancetta is rendering, thinly slice the shallot, and place into a small bowl with the 2 Tbsp champagne vinegar. Season with salt and pepper and set aside. In the meantime, blanch and shock the peas. Bring a pot of water to a simmer, and season generously with salt. While the water heats up, prepare an ice bath off to the side. Drop the julienned snow peas into the simmering water, and blanch them for about 20-30 seconds, then transfer to the ice bath. Remove them from the ice bath and place them onto a baking sheet lined with a clean kitchen towel, or place them directly into a salad spinner. In the same water, blanch and shock the bag of frozen peas as well. Allow the peas to dry or spin them in a salad spinner to remove any excess moisture. By now, the pancetta should be about done, so reserve the drippings from the pan and place the pancetta on a paper towel lined plate to cool. To make the vinaigrette, take 2 Tbsp of the reserved pancetta fat, then add the vinegar you used to soak the shallots to a small bowl or container. Add 1 Tbsp dijon mustard, and season with black pepper. Shake or whisk to combine. Taste the vinaigrette to see if any more salt is needed, as the pancetta drippings will be quite salty. In a salad bowl, combine the peas, pancetta, sliced shallots and vinaigrette, and toss to combine. Finish with more black pepper and some big shavings of the sharp cheddar cheese. #easter #easterrecipes #cookwithme #peasalad #salad #sidedish #recipeideas