Petits Pois a la Francaise Redux

CHARRED GREENS + CHARRED ALLIUMS + BACON + CREAMY DRESSING

By | June 19, 2017

Ingredients

  • 6 ounces thick-cut bacon
  • 1 teaspoon light brown sugar
  • ¼ teaspoon paprika
  • 20 scallions
  • 3 romaine lettuce hearts
  • 10 ounces fresh green peas
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Kosher salt and freshly ground black pepper
Crème Fraîche Dressing
  • 2 tablespoons mayonnaise
  • 2 tablespoons crème fraîche or sour cream
  • 2 tablespoons buttermilk
  • 2 teaspoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper

Preparation

1. Heat the oven to 350°. Arrange the bacon slices in a single layer on a baking sheet, then sprinkle with sugar and paprika. Bake until caramelized, about 25 minutes. Let cool on the baking sheet, then cut into ½-inch pieces.

2. To make the dressing, stir together all the dressing ingredients in a small bowl. Season with salt and pepper.

3. Rinse the scallions and romaine and pat dry. Discard the outer romaine leaves. Cut the romaine hearts in half lengthwise, if you like, keeping the roots intact so they hold together.

4. Heat the broiler with an oven rack 4 to 5 inches from the flame.

5. Spread the peas in a single layer on a large rimmed baking sheet. Toss with the olive oil and season with salt and pepper. Broil, stirring occasionally, until the peas are lightly browned, about 8 minutes. Transfer the peas to a small bowl.

6. Arrange the scallions in a single layer on the same baking sheet. Lightly brush with olive oil, season with salt and broil until lightly charred, 4 to 5 minutes. Transfer the scallions to a cutting board and let cool for 2 to 3 minutes. Cut the scallions into ¾-inch segments.

7. Arrange the romaine in a single layer on the same baking sheet. Lightly brush with olive oil, season with salt and pepper; broil, turning occasionally, until lightly browned in spots, about 5 minutes. Transfer the romaine to a cutting board and let cool for a few minutes. Cut the romaine into 1-inch strips. Discard the romaine roots.

8. In a large bowl, toss together the peas, scallions, romaine and bacon. Add the dressing and toss to coat. Serve immediately.

About this recipe

Treat Lettuce Like the Veg It Is

If you want a vegetable to taste good, you must season it. You already know this, but do you salt and pepper your lettuces before you dress them? It’s a dead-simple step that brings out the flavor of the greens, regardless of how many embellishments you add to the bowl.

Ingredients

  • 6 ounces thick-cut bacon
  • 1 teaspoon light brown sugar
  • ¼ teaspoon paprika
  • 20 scallions
  • 3 romaine lettuce hearts
  • 10 ounces fresh green peas
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Kosher salt and freshly ground black pepper
Crème Fraîche Dressing
  • 2 tablespoons mayonnaise
  • 2 tablespoons crème fraîche or sour cream
  • 2 tablespoons buttermilk
  • 2 teaspoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper
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