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tablespoons olive oil, divided
ounces saucisson sec, thinly sliced, or sliced salami
cups fresh peas or thawed frozen peas
teaspoon finely grated lemon zest
slices bread from a country loaf
Salad, for serving
- Preheat broiler with rack in highest position. Brush both sides of bread with 2 tablespoons oil and place on a broiler-proof baking sheet.
- Combine remaining oil, cured meat, peas, lemon zest and 1/2 cup water in a skillet and heat over medium. Cook, covered, until peas and sausage are tender, about 5 minutes. Season with salt and pepper.
- While peas cook, broil toasts, turning once, until browned, 1 to 2 minutes per side. Spoon pea mixture over toasts before serving; serve with salad.