Sweet Pea Salad with Scallion, Bacon, and Lemon Cream Dressing
Prep time: 
Cook time: 
Total time: 
Yield: 4 side dish-sized servings
  • 1½ tablespoons olive oil
  • 6 slices turkey bacon, chopped
  • 10 oz (285 g) frozen sweet green peas (not thawed)
  • 3 scallions, green and white parts, thinly sliced
  • ½ cup flat-leaf parsley leaves, pulled from the stems
  • Salt and black pepper
  • ¼ cup (60 ml) whipping cream
  • 1 teaspoon lemon juice
  • ½ teaspoon lemon zest
  • ¼ teaspoon sugar
  • 1 pinch salt
  1. Heat the oil in a medium skillet over medium-high heat; add the bacon and fry until crispy, about 4 to 5 minutes, stirring occasionally. Transfer the bacon to a paper towel-lined plate to cool and drain off the excess oil.
  2. Fill a medium saucepan half-full with water and bring it to a rolling boil; add a generous sprinkling of salt. Stir in the frozen peas and time them for 45 seconds. Strain the peas and let them cool.
  3. Combine the bacon, peas, scallion, parsley leaves, and a pinch of salt and pepper in a large bowl, and then pour it onto a serving dish; chill until serving.
  4. For the dressing, whip the cream until thickened enough so that when you spoon a dollop, it stays without spreading out too much. Whisk in the lemon juice, lemon zest, sugar, and salt.
  5. Right before serving, dollop the Lemon Cream Dressing onto the salad.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/sweet-pea-salad-with-scallion-bacon-and-lemon-cream-dressing/