Pea Shoot, Bacon, Pecorino Salad

Preheat the oven to 350°F (175°C).

Cook the bacon in a saute pan over medium heat until crisp but still chewy, 5 to 6 minutes. Drain the bacon on paper towels. Reserve 1 tablespoon bacon drippings in a large bowl.

Wipe out the saute pan and return to medium-high heat. Add 1/3 cup oil. Add a cube of bread to test the temperature. When the cube starts to sizzle and fry, add the remaining cubes and fry until light golden brown, tossing occasionally, 4 to 5 minutes. Transfer the croutons to paper towels to drain.

Have ready a bowl filled halfway with ice water. Bring a saucepan of lightly salted water to a boil over medium-high heat. Add the fresh peas and boil for 30 seconds. Scoop out the peas with a slotted spoon and plunge them into the ice water. Repeat with the snap peas. When cooled completely, drain the peas and snap peas well.

Add the peas, snap peas, pea shoots, pea sprouts, and croutons to the bowl with the bacon fat. Add the lemon juice and remaining 2 tablespoons olive oil and toss well. Divide the salad among 4 to 6 plates. Top each salad with 2 or 3 thin shavings cheese, if using, and some crumbled bacon. Serve immediately.