Creamy Bacon Pea Salad

If using frozen peas, place them in a colander and run cool water over them for 1–2 minutes until just thawed. Shake off excess water. Do not cook them – you want that raw, sweet snap. Pat dry gently with paper towels. Set aside.

Step 2: Cook the Bacon

In a large skillet over medium heat, cook the bacon slices until crisp (about 5–7 minutes). Turn once halfway through. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into bite-sized pieces.

Intensity note: Medium heat keeps splattering low. Use a splatter screen if desired.

Step 3: Make the Dressing

In a medium bowl, whisk together the sour cream, Greek yogurt, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and pepper until smooth and creamy. Taste and adjust seasoning – the dressing should be tangy, slightly sweet, and savory.

Step 4: Assemble the Salad

In a large mixing bowl, combine the thawed peas, most of the crumbled bacon (reserve about 1 tablespoon for topping), diced cheddar cheese, minced red onion, and fresh herbs. Pour the dressing over the top.

Step 5: Fold and Finish

Gently fold everything together with a rubber spatula until the peas are evenly coated. Be careful not to mash the peas. Transfer to a serving bowl. Top with the reserved bacon crumbles and a sprinkle of black pepper or extra chives.

Step 6: Serve or Chill

Serve immediately for a bright, snappy texture, or cover and refrigerate for up to 30 minutes for a chilled salad. This salad actually improves after 1–2 hours as the flavors meld.

Chef’s Notes

See more on the next page to continue reading →