Pea Shoot, Bacon, Pecorino Salad

Three parts of the pea plant are featured in this hearty spring salad: the pea itself (both shelled peas and sugar snaps); the shoot, which is the tender green leaf or tendrils of the pea plant; and the pea sprout, which is the beginning stage of the plant. If you cannot find pea shoots or tendrils at your local farmers’ market, substitute any tender spring greens in their place.–Cathy Mantuano and Tony Mantuano


The author recommends pouring a crisp white wine such as a Sauvignon Blanc with this upgraded take on that creamy pea, bacon, and cubed Velveeta salad that was a ’70s classic. (What are you waiting for? Don’t you have a bottle of wine to uncork?)

Pea Shoot, Bacon, and Pecorino Salad

Cathy Mantuano and Tony Mantuano

Prep 35 mins
Total 35 mins
No ratings yet
Print RecipeBuy the Wine Bar Food cookbook

Want it? Click it.


  • 6 strips bacon cut crosswise into 1/2-inch slices
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • 2 slices bread crust removed, cut into 1/4-inch dice
  • Sea salt
  • 1 cup fresh peas
  • 1 cup sugar snap peas thinly sliced
  • 1/2 cup pea shoots cut in half
  • 1/2 cup pea sprouts
  • 1 tablespoon fresh lemon juice
  • 12 thin slices pecorino Romano cheese optional


  • 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.
Print RecipeBuy the Wine Bar Food cookbook

Want it? Click it.

Originally published April 08, 2008


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish