Ingredients:

  • 16 oz (450 g) Frozen Petite Peas, thawed and cold
  • 6 oz (170 g) Mature Cheddar Cheese, diced into 1/4 inch cubes
  • 8 oz (225 g) Smoked Streaky Bacon or Ham Hock, cubed or roughly chopped
  • 1/2 large Red Onion (100 g), finely diced
  • 2 stalks (50 g) Celery, finely diced
  • 1 cup (240 ml) Full-Fat Mayonnaise
  • 1/4 cup (60 ml) Sour Cream or Greek Yoghurt
  • 1 tsp (5 ml) White Wine Vinegar or Lemon Juice
  • 1 Tbsp (15 ml) Granulated Sugar or Honey
  • 1 tsp (5 ml) Dijon Mustard
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 tsp Fine Sea Salt
  • 2 Tbsp Fresh Parsley, roughly chopped (for garnish)
  • Pinch of Paprika (for garnish)

Instructions:

  1. Sauté the cubed bacon or ham in a dry frying pan over medium heat until crispy and golden brown. Remove the meat using a slotted spoon and place it on a paper towel-lined plate to drain excess fat. Set aside 2 tablespoons for garnish once cooled.
  2. Ensure the frozen peas are completely thawed, preferably by rinsing them under cool water and patting them dry. Dice the red onion and celery very finely. Cube the Cheddar cheese.
  3. In a small bowl, combine the mayonnaise, sour cream, white wine vinegar, sugar, Dijon mustard, salt, and pepper. Whisk vigorously until the dressing is completely smooth and homogeneous. Taste and adjust seasoning as needed.
  4. In the large mixing bowl, gently combine the thawed peas, diced cheese, celery, red onion, and the majority of the cooled bacon/ham. Pour the dressing over the salad base.
  5. Using a rubber spatula, gently fold the mixture until all ingredients are evenly coated, being careful not to mash the peas. Cover the bowl tightly and refrigerate for at least 60 minutes (1 hour). Chilling allows the flavors to properly marry.
  6. Just before serving, give the salad a final gentle stir. Transfer the salad to a serving dish and garnish with the reserved crispy bacon/ham, fresh chopped parsley, and a light dusting of paprika.