Description

Herby Pea Salad with Gruyère and Crispy Pancetta is a fresh twist on classic pea salad, made with sweet petite green peas, nutty Gruyère, crisp pancetta, and plenty of fresh herbs in a creamy, tangy dressing. It’s an easy make-ahead pea salad for Easter brunch, spring lunches, summer cookouts, and holiday meals.

Ingredients

Scale

680 g (4 cups) frozen petite green peas, thawed and drained
4 oz diced pancetta
1 small shallot (around 65 g), minced or finely shaved
6 oz Gruyère cheese, cubed (may substitute sharp white cheddar)
2 tbsp Italian parsley, finely chopped
2 tbsp dill, finely chopped
2 tbsp chives, finely chopped
Zest of 1 lemon (about 1 tbsp)
75 g (1/3 cup) plain Greek yogurt
30 g (2 tbsp) mayonnaise
1 tbsp Champagne vinegar (or white wine vinegar or lemon juice)
1 tsp Dijon mustard
1/2 tsp kosher salt (Diamond Crystal)
1/4 tsp cracked black pepper

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Instructions

Crisp the pancetta: In a skillet over medium heat, cook the pancetta until golden and crisp. Transfer to a paper towel-lined plate to drain. Reserve a small portion for topping, if desired.
Make the dressing: In a large bowl, whisk together the Greek yogurt, mayonnaise, Champagne vinegar, Dijon mustard, shallot, parsley, dill, chives, kosher salt, and black pepper until smooth and evenly combined.
Fold the salad together: Add the peas, Gruyère, lemon zest, and pancetta, then gently fold until everything is evenly coated. Taste and adjust with additional salt, pepper, or vinegar or lemon juice as needed.
Chill: Chill for 15 to 30 minutes before serving so the flavors can mingle.
Finish and serve: Top with the reserved pancetta and a sprinkle of fresh herbs just before serving, if desired.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

This pea salad can be made up to 1 day in advance.

For the best texture and presentation, reserve a little pancetta and a sprinkle of herbs for the top just before serving.

Nutrition

Serving Size: 3/4 cup
Calories: 229
Sugar: 5 g
Sodium: 348 mg
Fat: 13 g
Saturated Fat: 6 g
Carbohydrates: 15 g
Fiber: 4 g
Protein: 13 g
Cholesterol: 13 mg