Pea Salad with Guanciale

I Love New York: Ingredients and Recipes by Daniel Humm and Will Guidara is not officially on-sale until April 9th, but today we are featuring a recipe to give you a sneak peek! From the acclaimed team behind Eleven Madison Park and The NoMad, I Love New York showcases the ingredients, famers, and bounty of New York with over 150 recipes

This pea salad has guanciale, an unsmoked Italian bacon usually made from pork cheek or jowl. This salad comes together in minutes for a quick meal, but it’s also elegant enough for company.

Pea Salad with Guanciale
from I Love New York by Daniel Humm and Will Guidara (Ten Speed Press, 2013)
Serves 4

41/2 cups snow peas
2 tablespoons olive oil
1/2 cup diced (1/8 inch) onion
1/4 cup diced (1/8 inch) guanciale
1/2 cup mint leaves
1/2 cup shaved Sprout Creek Farm Ouray (a raw cowís milk cheese similar to a dry cheddar)
Juice of 1 lemon
Ground black pepper
Garlic chive blossoms

Rinse the snow peas and trim off the tips from both ends. Slice lengthwise into thin ribbons.

In a medium saute pan, heat the oil over low heat. Add the onion and sweat for 2 minutes. Add the guanciale and continue to sweat for an additional minute.

Remove the pan from the heat. Add the peas, mint, cheese, and lemon juice. Season with salt and pepper to taste. Divide the salad among 4 bowls and garnish with garlic chive blossoms.

To see  more recipes and pre-order I Love New York, check out our Scribd excerpt below:

I Love New York by Daniel Humm and Will Guidara – Recipes and Excerpt by TheRecipeClub