Large Parties +Large Parties
Our Greenmarket-inspired Chef's Table is served family style and accommodates up to 14 guests.
Recipe +Sugar Snap Pea Salad, Pancetta, Pecorino and Mint
Serves: 6
Ingredients:
1 tablespoon kosher salt
1 pound sugar snap peas, trimmed at each end
¼ pound pancetta, cut into 1-inch x 1/8th-inch lardoons
2 tablespoons minced red onion
⅛ cup lemon juice
⅛ cup Champagne, or white wine vinegar
½ cup extra virgin olive oil
2-3 tablespoons finely sliced mint
5 tablespoons grated Pecorino Romano cheese
2-3 teaspoons Fleur de Sel (sea salt)
1 teaspoon freshly ground black pepper
Method:
- Bring 3 quarts water to boil in a large pot and add the kosher salt. Have ready a large bowl of ice water to stop the cooking of the peas.
- Cook the peas in the water for just 10 seconds. Drain the peas in a colander and immediately add them to the ice water.
- Remove the peas from the ice water after about 2 minutes. Drain well in the colander and gently pat dry with a paper towel. Julienne the peas by cutting them on a sharp diagonal. Set the sliced peas aside in the refrigerator.
- Place the pancetta and 1 tablespoon of water into a 10-inch sauté pan set over low heat. Stir the pancetta gently with a wooden spoon to separate while it heats up. The water will eventually evaporate and the pancetta will begin rendering its fat (approximately 4-5 minutes).
- Turn the heat up to medium and cook, stirring and scraping the pan often until the pancetta is completely rendered and crisp (another 4-5 minutes).
- Drain the pancetta in a colander set over a bowl. Set aside the crisped pancetta at room temperature.
- Place the minced onion in a non-reactive bowl large enough to mix the pea salad. Pour in the lemon juice, vinegar, and olive oil, and stir to combine with the onions.
- Place the peas, pancetta, mint, 4 tablespoons of the pecorino, the Fleur de Sel, and ground black pepper into the bowl with the vinaigrette. Mix the salad, taste, and adjust the seasoning to your liking.
- Sprinkle the remaining tablespoon of Pecorino over the salad, and serve.
Farmers +FARMERS
We source our local, fresh ingredients from a variety of wonderful farmers.
To learn more about them, click here.
USC History +Before usc
It’s a little-known fact that the space Union Square Cafe occupies used to be a vegetarian restaurant (the first of its kind in the United States) known as Brownies. Here is Danny Meyer standing in front of the restaurant just before completion of renovation in 1985.
Spring Wine Spotlight +NEW PAIRINGS!
We just introduced a wine spotlight that takes four classic spring ingredients - nettles, lamb, allium, and greens - and matches each to their perfect wine by the glass pairing.
Join Our Team +WORK WITH US
At Union Square Cafe, we strive to bring together caring, warm and intelligent people who love to serve and are among the best in their field.
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