Ingredients:
- lb Frozen Sweet Peas (or fresh pods)
- oz Smoked Streaky Bacon, diced into small lardons
- large Spring Onions, thinly sliced
- /2 cup Fresh Mint Leaves, packed and roughly chopped
- /4 cup Fresh Parsley, packed and roughly chopped
- /2 cup Crème Fraîche
- Tablespoons Freshly Squeezed Lemon Juice
- teaspoon Lemon Zest
- teaspoon Dijon Mustard
- small Shallot, very finely minced
- Salt, to taste
- Freshly Ground Black Pepper, to taste
Instructions:
- Bring a saucepan of heavily salted water to a rolling boil. Blanch the peas for 1–2 minutes until bright green and tender-crisp. Immediately plunge them into an ice bath to stop the cooking and retain colour. Drain thoroughly and set aside.
- In a cold skillet, add the diced bacon. Render slowly over medium heat until crisp. Remove bacon with a slotted spoon and drain on paper towels, reserving about 1 tablespoon of the rendered fat.
- Make the dressing: In a mixing bowl, whisk together the crème fraîche, lemon juice, lemon zest, Dijon mustard, and minced shallot until smooth. Taste and season generously with salt and pepper.
- Add the reserved warm bacon fat to the dressing mixture and whisk rapidly to incorporate for depth of flavour.
- Assemble the salad: In a large bowl, gently combine the cooled peas, sliced spring onions, chopped mint, and parsley.
- Dress and Finish: Pour about two-thirds of the dressing over the pea mixture and toss lightly to coat. Add most of the crispy bacon, reserving some for garnish. Taste again and add more dressing if desired.
- Serve immediately, garnished with the remaining bacon and fresh mint, or chill for at least 30 minutes for flavours to meld.