Snow Peas with Bacon and Champagne Vinaigrette

The addition of bacon to a dish is a wonderful way to get you to eat your green vegetables. Add in a bit of minced red onion, salty Parmesan cheese, and a zippy vinaigrette and you have an amazing side dish to any dinner. Snow peas have been going through something of a renaissance in my house. After not eating them for years, I now throw snow peas into everything. I eat them crisp-tender in speedy Asian stir-fries or soups. I steam them and toss them with lemon juice or pesto. They’re just as fantastic as a quick side dish as they are tossed into any soup, salad, or pasta dish. I hear they’re quite healthy too, so all the better that they’re so versatile. 

Snow Peas with Bacon and Champagne Vinaigrette

Serves 4

Adapted from Ina Garten


  • 1 lb. snow peas or sugar snap peas
  • 2 tablespoons Champagne vinegar
  • Juice of ½ a lemon
  • 1 tablespoon minced red onion
  • 1 tablespoon finely minced Italian parsley
  • Salt and Pepper
  • ½ cup olive oil
  • 6 slices bacon, cooked until crisp, then crumbled
  • ½ cup shards of parmesan


  1. Remove ends of snow peas and cut in half on the diagonal. Steam snow peas for 5-6 minutes until crisp-tender. 
  2. In the bowl of a liquid measuring cup, whisk together vinegar, lemon juice, red onion, parsley, and a pinch each of salt and pepper. Slowly stream in olive oil while whisking so that the dressing emulsifies. 
  3. Transfer snow peas to a serving dish and toss with ½ of the vinaigrette. Top with bacon and parmesan. Serve remaining vinaigrette alongside. 

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