Three Pea Salad

HEYO it’s pea season.  Can you tell I am happy to see spring has sprung? And between all the french fries and chocolate, I squeeze veggies in.  Peas are a repeat offender in our house.


I wanted to give you something that would work as a side dish for any dinner.  Something that can balance a roast chicken, or be tossed right along with pasta.  Something that could be the main dish or the side dish or the snack or whatever time of day you schedule oriented people eat.


So here she is, the multipurpose pea dish. Do what you will with her, the possibilities are endless!

Three Pea Salad

By Whitney, March 26, 2013

Three Pea Salad



In boiling water, blanch all three pea varietals for 1 minutes and strain.  Place into a cold water bath to stop cooking. Cook the pancetta in a high sided pan until crispy.  Remove with a slotted spoon to a paper towel lined plate.  In the remaining grease, add the flour and stir until combined, creating a roux.  Cook for 1-2 minutes.  Slowly add the vegetable stock while stirring continuously.  Add the heavy cream and continue to stir until thick.  Remove from the heat, add the lemon juice and salt and pepper.  Toss the peas and chopped pancetta in the sauce.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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