Plant Forward Picnic Side Dishes: Peas, Pancetta and Greens with Burrata and Fresh Corn Salad with Herb Vinaigrette

Two fresh, produce-forward side dishes perfect for an outdoor meal.

Eating and drinking outside is my favorite sport, especially as the weather begins to warm after a long, grey winter. If you’re in the mood for something new for your next outdoor meal, we’ve got two picnic-friendly side dishes that focus on produce you’ll want to make over and over again (and people will be asking for the recipes!). 

COVID or not, outdoor dining is a beautiful, magical thing. It makes you look up, away from your phone or computer. It brings an ambiance that those who practice shinrin-yoku (the Japanese term for forest bathing) know it provides lots of mental and physical benefits. And as for COVID…dining distantly and outside is the reality of the time. 

Before you assume produce-forward side salads are going to be boring, dry, and the dish no one wants to go back for seconds on, you’re wrong (sorry).  Not only are these salads layered with delicious flavors, but we’re also using MSG in the seasoning blend as a way to reduce sodium and because it makes health-promoting foods, like vegetables, more palatable – according to science. This research appeared in the Journal of Food Science and showed researchers could reduce sodium by 31-61% without compromising taste of better-for-you foods like whole grains and vegetables. This is important because sodium intake is still ridiculously high for Americans (90% are consuming too much to be specific). 

And if you’re still on the fence about MSG, I challenge you to do some more reading through my MSG 101 post I wrote, or by asking yourself why exactly MSG makes you uncomfortable. There’s actually new research that found MSG avoidance is largely emotion-based. Oftentimes, it comes from something false on the internet (like an article that wrongly says it’s a toxin or allergen…it’s neither). Interestingly, in this study,  both millennials and baby boomers have similar levels of anti-MSG sentiments despite the fact that there’s decades of scientific evidence demonstrating it’s safe.  Unfortunately, I also must note that the root of anti-MSG stigma in the US is tied to xenophobia – and it’s about time we address that.

Want More Information On MSG and How To Cook With It?

-Why I Love MSG and Why It’s Safe
-Make Sweet and Salty Miso Caramel Brownies

-Make Chilled Cucumber Soup with Celery Seed Dressing

-Make Raw Broccoli, Fennel, Apple Salad with Vinaigrette

Peas, Pancetta and Greens with Burrata

INGREDIENTS

8 oz fresh peas

1/2 cup thinly sliced baby zucchini

1/2 cup sherry vinegar

1 Tablespoon sugar

1 garlic clove, thinly sliced

1/4 teaspoon mustard seeds

1 teaspoon coriander seeds

1/4 teaspoon red pepper flakes

Freshly ground black pepper

1 teaspoon MSG

1 teaspoon kosher salt

2 Tablespoons chopped pistachios

1-2 burrata balls

Fresh parsley

2 Tablespoons diced cooked pancetta

1 handful greens of choice (eg. arugula, pea shoots)

Note: MSG can be found in the seasoning and spices aisles of most grocery stores as “Ac’cent.” You can also order it through Amazon or find it in Asian specialty markets.

DIRECTIONS

1. Blanch fresh peas in boiling water for two minutes, drain and place in ice water bath for five minutes.

2. To make pickled seasoned zucchini, slice baby zucchini thinly using a knife or mandolin. It should be thin enough it has a soft ‘bite’ to it after pickling, but thick enough that it doesn’t disintegrate. Heat sherry vinegar, sugar, garlic clove, mustard and coriander seeds, red pepper flakes, salt, pepper and MSG on the stovetop or microwave until hot (not boiling). Add zucchini and stir. Set aside as you build the salad.

3. Prepare salad by adding two burrata balls to a large platter. Surround with the peas, zucchini pickles (remove from liquid), greens, pancetta, and pistachios. Top with parsley and additional pickling spices and liquid if desired.

Fresh Corn Salad with Herb Vinaigrette

Ingredients

4 fresh sweet corn cobs

1/4 cup diced red onion

2 handfuls baby spinach leaves, chiffonaded 

2 Tablespoons chopped fresh basil leaves 

1 teaspoon minced shallot

1/4 teaspoon red pepper flakes

1 1/2 Tablespoons olive oil

1 Tablespoon red wine vinegar

1/8 teaspoon kosher salt

1/8 teaspoon MSG 

Freshly cracked black pepper 

Directions

1. Slice fresh corn into “rugs” off the cob.

2. Add to a large bowl with red onion and spinach.

3. In an immersion blender, purée basil, shallot, spices, vinegar, olive oil, and MSG until mostly smooth.

4. Drizzle over corn salad and toss to coat. 

Note: If desired, corn can be blanched before slicing.