Recipe courtesy of Tanya Holland
Show: Cooking Live
Save Recipe Print
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
4 servings

Ingredients

Directions

In a saucepan, put the peas and cover with chicken stock or water. Add the onion, bay leaf, and peppercorns. Bring to a boil, then reduce heat, and cook, uncovered, until peas are tender but not broken (still al dente). Allow to cool in the cooking liquid.

Meanwhile, in a non-stick pan, heat the lardons over medium heat, rendering the fat until lardons are crispy. Set lardons aside.

In a bowl, whisk together the shallots, mustard, and vinegar, and slowly drizzle in the canola oil. Stir in the 1/4 cup of pecans.

In large bowl, toss the greens and lardons with half of the dressing. Evenly divide the salad between 4 plates. Place the cooled peas to the bowl and dress with the remaining dressing. Spoon the peas over the greens and sprinkle with the remaining chopped pecans.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Strawberry and Spinach Salad

Recipe courtesy of The Neelys

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Cold Cucumber Salad

Recipe courtesy of Trisha Yearwood

Black Bean Salad

Recipe courtesy of Guy Fieri

Salmon Salad

Recipe courtesy of Ina Garten

Warm Cherry Tomato Salad

Recipe courtesy of Rachael Ray

Tarragon Potato Salad

Recipe courtesy of Ina Garten

Baked Caprese Salad

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.