Petits Pois a la Francaise Reconstructed

By • September 8, 2012 • 0 Comments



Author Notes: This recipe is a “grilled” take on Petits Pois a la Francaise, one of the all time favorite French bistro dishes, made out of lettuce, onion, bacon, and fresh peas, cooked in a rich butter and stock gravy.QueenSashy

Serves 4

  • 3 hearts of romaine (about 12oz)
  • 10 ounces fresh green peas
  • 20 medium scallions (about 12 oz)
  • 6 ounces medium-sliced bacon
  • 2 tablespoons mayonnaise
  • 2 tablespoons creme fraiche, or sour cream
  • 2 tablespoons buttermilk
  • 2 teaspoons lemon juice
  • 1 teaspoon light brown sugar
  • 1/4 teaspoon paprika
  • Extra-virgin olive oil
  • Salt and freshly ground pepper
  1. Preheat the oven to 350°. Arrange the bacon slices on a baking sheet in a single layer. Sprinkle with sugar and paprika. Bake until caramelized, for about 25 minutes. Let the bacon cool completely (the bacon will crisp as it cools) and then cut it into half-inch thick pieces.
  2. Prepare the dressing. In a small bowl mix the mayonnaise, crème fraiche, buttermilk and lemon juice. Season with salt.
  3. Prepare all the vegetables. Rinse the scallions and pat dry. Rinse the romaine and pat dry. Discard the outermost leaves and chop off the top two inches of the romaine head. Cut each heart of romaine in half lengthwise, making sure that the root keeps each piece together.
  4. Preheat broiler. In a bowl, toss the peas with olive oil, salt and pepper. Transfer to a large sheet pan in one layer, and broil until peas are lightly browned, mixing occasionally, for about 8 minutes.
  5. Place the scallions on the sheet pan in one layer, lightly brush with olive oil and season with salt, and broil for about 4-5min, until lightly charred. Transfer the scallions to a work surface and let cool for about 2-3minutes. Cut the scallions into 3/4-inch pieces.
  6. Lightly brush the romaine pieces all over with olive oil, and season with salt and pepper. Broil the romaine until lightly browned in spots, turning occasionally, about 5 minutes. Transfer the romaine to a work surface and let cool for about 2-3minutes. Chop the romaine into 1-inch thick strips. Discard the roots.
  7. In a large bowl, toss the peas, scallions, romaine and the bacon. Add the dressing and toss to coat. Serve right away.
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