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About the Recipe: Using the early peas, sprouts, or snap peas add a tender texture to the light lemon dressed salad. A touch of crisp bacon and crunchy croutons add a delightful contrast of textures and flavors.
Recipe Inspired by Cathy Mantuano and Tony Mantuano, “Wine Bar Food” book
Cook’s Note: The original recipe calls for using pea shoots and pea sprouts. Our stores didn’t have those products, so I used watercress as a substitution, which is one of the healthiest green vegetables. Dress the salad right before serving, or the tender spring leaves will start to go limp. I also used raisin bread for the croutons, adding a touch of raisin sweetness.
To Serve: Prepare Dressing: In small bowl, whisk lemon juice and olive oil together; season with salt and black pepper. Add to salad; toss to coat. Add croutons; toss with salad. Sprinkle top of salad with shredded Pecorino Romano cheese as desired. Serve immediately. Yield: Serves 4
pdf for Copy of Recipe – Springtime Lemon Light Pea Salad
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