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This salad was created on the fly with ingredients that cookbook author Patricia Wells found at the San Francisco Ferry Plaza Farmers Market. Filled with crunchy snow peas, almonds, pancetta, and asparagus and tossed with a light, lemony dressing, it’s a perfect lazy lunch when served with a glass of rosé and some crusty bread.
What to buy: Patricia uses a lemon-infused olive oil here, but if you can’t find a similar product, just use regular extra-virgin olive oil and add the finely grated zest of 1 medium lemon.
Watch Patricia assemble her salad in her My Go-To Dish video for Chowhound.
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