Cooked and Raw Winter Salad

  • Serves

    serves 8-10


Bacon, parmesan, and pine nuts combine with a medley of cooked and raw vegetables in this satisfying salad from The Canal House's Christopher Hirsheimer. Inspired by a recipe that first appeared in SAVEUR No. 11 (April 1996), it ran in our Jan/Feb 2014 SAVEUR 100 issue with the article 20 Years of SAVEUR: Peas, Please.


  • 6 slices bacon, roughly chopped
  • 12 cup olive oil
  • 12 cup pine nuts
  • 2 shallots, finely chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (16-oz.) package frozen lima beans
  • 1 (16-oz.) package frozen peas
  • 1 cup roughly chopped mint
  • 1 cup roughly chopped parsley
  • 13 cup grated parmesan
  • 7 scallions, finely chopped
  • 1 bunch watercress, roughly chopped
  • 1 head bibb lettuce, cored and torn into small pieces
  • 1 medium bulb fennel, finely chopped, plus 1/3 cup roughly chopped fronds
  • 13 cup fresh lemon juice


Step 1

Heat bacon in a 12" skillet over medium-high heat; cook until crisp, about 6 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside. Add 2 tbsp. oil to pan; return to medium-high heat. Add pine nuts, shallots, salt, and pepper; cook until shallots are soft, 2–4 minutes. Transfer mixture to a bowl; set aside.

Step 2

Bring a large pot of salted water to a boil. Cook lima beans and peas until bright green, about 1 minute. Drain and transfer to a bowl of ice water. Drain and spread on paper towels to dry; transfer to bowl with pine nuts and shallots. Add reserved bacon, remaining oil, mint, parsley, half the parmesan, the scallions, watercress, lettuce, fennel and half the fronds, lemon juice, salt, and pepper; toss. Garnish with remaining parmesan and fennel fronds.

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