This is our interpretation of the classic French dish petits pois à la française, but here we omit the flour and use cream instead. I find this lighter during the spring and summer months, and it also complements many dishes extremely well.
Bring a pan of salted water to the boil and blanch the peas in it until half cooked, 2–3 minutes. Refresh briefly in cold water. Drain and reserve.
Melt the butter in a heavy pan and sweat the shallots in it until soft. Add the bacon and continue cooking for 3 minutes. Add the lettuce, peas and cream. Bring to the boil, reduce the heat and simmer gently until the peas are cooked, about 10 minutes.
Add the chopped marjoram, increase the heat and boil for 1 minute. Finally, adjust the seasoning, add a little lemon juice and serve.
© 2008 Anthony Demetre. All rights reserved.