The Glorious Garden Pea Mint Salad with Lemony Crème Fraîche Dressing

The Green Dream: Why You Need This Bright English Pea Salad Now

You know that moment, right? The sun finally hits right. You open the fridge, and everything inside looks a bit sad. What you need isn't heavy or fussy. You need a proper flavour slap something vibrant that tastes exactly like a sunny afternoon. That’s what this English Pea Salad is.

It’s quick, it’s fresh, and frankly, it makes every other side dish look like it’s wearing beige.

Sorting Out Your Salad Worries

I hear you. When you search for a Pea Salad Recipe , what do you really want to know? First, "How do I stop the peas going soggy?" Second, "Can I make this ahead without it turning into soup?" And third, "Where is the bacon?!" Don't fret.

This English Pea Salad Recipe fixes all that. We’re using a technique that keeps the peas beautifully crisp, unlike those sloppy recipes you see floating around. We’ll cover the best ways to prep ahead, too.

Level Up Your Green Pea Salad Game

Most recipes stick to just peas and mayo, which, let’s be honest, is a bit dull. This Fresh English Pea Salad celebrates those lovely sweet peas with proper herbs and a brilliant, sharp dressing.

Forget that old tin-can taste; we are making a proper Summer Pea Salad . My big breakthrough here was realising that the bacon fat needs to go into the dressing it’s a game changer for depth. It sounds odd, but trust me on this one, it works a treat.

Ingredients Snapshot for a Bright English Pea Salad

Right, before we get into the proper cooking bit, let’s talk components for this incredible English Pea Salad with Bacon . You’ll need about a pound of good quality peas frozen is totally fine, honestly. They just need a quick dip in boiling water.

We’re using proper smoked bacon, diced small so you get a little salty hit in every bite. The real secret weapon, though, is the dressing: crème fraîche, sharp lemon zest, and mint. It’s light, it’s zesty, and it’s what elevates this from a side dish to the star of the show.

Once you’ve blitzed the bacon and cooled the peas down seriously, use ice water we are ready to assemble this beaut.

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Right then, let’s get cracking on this rather smashing English Pea Salad recipe. Forget those dreary, mayonnaise laden versions you might have suffered through we’re making something bright, fresh, and utterly delightful.

This recipe leans into the sweetness of proper peas, balanced with a sharp, herbaceous dressing. It’s the kind of salad that screams, "It’s finally summer, isn't it?" We’re building flavour from the ground up.

Core Shopping List

When you’re grabbing your bits, aim for quality where it counts, especially with the peas. I’m using frozen sweet peas here; they’re often flash frozen at peak freshness, so don’t feel you must shell fresh ones unless you fancy the task!

For the bacon, grab a good quality smoked streaky we need that fat to lend flavour. You’ll need 1 lb (450g) of peas. For the bacon, aim for 4 oz (115g) diced small.

If you’re feeling fancy, look for higher fat content in your crème fraîche— 1/2 cup (120ml) is what we need for that dressing, and the full fat stuff just whips up better.

Flavour Architecture

This is where the magic happens. The dressing is crucial for this Green Pea Salad Recipe . Crème fraîche provides a lovely creamy backdrop, but it’s the 1 teaspoon of lemon zest and 2 tablespoons of fresh lemon juice that makes this salad zing.

My personal tip for making this a cracking Summer Pea Salad ? Don't forget the aromatics. We’ve got spring onions and loads of fresh mint and parsley. If you can’t find proper fresh mint, you’re in a pickle.

But if you're short on crème fraîche, you can substitute it with thick Greek yogurt mixed with a teaspoon of softened butter to mimic the richness. Failing that, if you’ve got no herbs, you can use 1/2 teaspoon of dried tarragon, though honestly, it’s just not the same as this Fresh English Pea Salad .

Equipment & Mise en Place

You don’t need a professional kitchen for this Pea Salad Recipe . A large saucepan for blanching is essential. Crucially, you need a big bowl ready for the ice bath. Don’t skip that stage! Shocking the peas instantly keeps them that brilliant green. My biggest lesson learned here?

Get everything prepped before you even think about turning on the hob. Slice your onions, chop your herbs, dice your bacon, and have your dressing ingredients measured out.

This mise en place means when those peas are perfectly blanched, you can shock them, drain them, and toss them straight away. It saves chaos and stops the peas from overcooking. Knowing How To Make English Pea Salad properly means being ready for the fast steps.

We want this Bright English Pea Salad on the table fast!

Before You Cook

Right then, let’s get down to brass tacks before we fire up the hob. Everyone wants a bang for their buck, don't they? My rivals often rush the chilling stage, and honestly, that’s a rookie error for any proper Pea Salad Recipe . You need those peas cold .

We’re aiming for texture here, not lukewarm mush.

If you skip the ice bath after blanching your peas and I mean ice , not just tap water you’ll end up with a sad, olive green mess. That’s one texture pitfall avoided right there!

Another thing: if your dressing tastes a bit flat later on, it usually means you were too polite with the seasoning initially. Don't be shy with salt and pepper, especially when you’re balancing rich bacon with sharp lemon.

Guided Cooking Sequence: Making the Bright English Pea Salad

This English Pea Salad Recipe comes together quick, but precision matters. Here's the sequence:

1. Pea Prep & Colour Lock: Get your water boiling hard. Salt it properly it should taste like the sea, honestly. Toss the peas in for exactly 90 seconds . Use a slotted spoon to yank them out straight into a huge bowl of water and ice.

   They need to be shocked! Drain them well after they’ve cooled for about two minutes. If they look dull, you’ve overcooked them. Sorry!

2. Bacon Render: Use a cold pan for the bacon lardons. Set it to a medium heat and let the fat bubble out slowly. We want them shatteringly crisp, not chewy. This takes about 8– 10 minutes . Scoop them out onto kitchen paper.

   Don't chuck away that lovely, salty fat we're using a tablespoon of it in the dressing. That’s flavour layering, that is.

3. Dressing Whisk-Up: Whisk the crème fraîche, lemon juice, zest, Dijon, and the finely minced shallot. Now, here’s the trick: slowly drizzle in that reserved, warm bacon fat while whisking like mad.

   This binds the dressing beautifully, making it rich but still light enough for a Fresh English Pea Salad . Taste it now. Does it zing? Does it need more salt? Fix it here!

4. The Final Toss: Combine your cooled peas, sliced spring onions, loads of mint, and parsley in the big bowl. Add two-thirds of your dressing and most of the bacon. Gently fold it all together. I learned years ago that over tossing a salad like this makes the herbs bruise and weep. Be gentle!

   This creates the lovely Bright English Pea Salad we’re after.

Save-It Section

This Green Pea Salad Recipe travels reasonably well, making it a smashing choice for a picnic or a summer barbecue.

make-ahead & Storage: You can completely make the dressing up to three days ahead and store it covered in the fridge. You can also blanch the peas a day ahead and store them dry.

However, only assemble the salad (peas, bacon, herbs, dressing) about one hour before serving . If you mix it too early, the peas can soften a touch, and the mint starts to wilt.

Emergency Fixes:

• Too Salty (Usually from the bacon): Splash in an extra tablespoon of plain crème fraîche or a tiny squeeze of lemon juice to balance the salt level.
• Dressing Separated/Too Thick: If the crème fraîche was cold and split slightly when you added the fat, just whisk in a tiny bit of cold water (a teaspoon at a time) until it comes back together smoothly.

Serve this glorious English Pea Salad with Bacon immediately for the best crunch! You won't regret making this Summer Pea Salad .

Right then, let's talk about turning this English Pea Salad from a side dish into the star of the show. Because, let's be honest, we all want food that sings, not just sits quietly on the plate.

Taste & Texture Upgrades

When I first tested this recipe, I found it needed a little oomph . Don’t just heap it in a bowl, you know? For a proper restaurant look, try sprinkling those gorgeous crispy bacon lardons and some finely chopped chives right over the top just before you serve.

A little artistic drizzle of good quality olive oil over the final plate looks brilliant too.

People often mess up traditional recipes by drowning them in mayo, making a soggy mess. My version, this Bright English Pea Salad , is miles better because we rely on that zesty crème fraîche dressing.

The texture contrast between the slightly firm peas and that creamy, sharp dressing is what makes this shine. It’s fresher, lighter, and utterly smashing.

Nutrition & Dietary Paths

For those keeping an eye on the macros, you're looking at about 260 calories per serving if you stick to the recipe, with about 18g of fat (thanks, lovely bacon!). It’s a good source of Vitamin K from the herbs.

If you’re going gluten-free, you’re golden, as this recipe is naturally GF. For a lighter option, swap out the crème fraîche completely for plain, full fat Greek yogurt. You will lose a bit of that luxurious mouthfeel, granted, but it slashes the fat content considerably.

It’s a fair trade off if you’re counting calories for a summer BBQ.

Serving & Pairing Ideas

This Fresh English Pea Salad is versatile, but it absolutely demands something crisp alongside it. Think of a simple grilled lemon chicken breast the acidity works wonders.

For drinks, a very cold pint of pale ale, or even a lovely crisp Pinot Grigio, cuts right through the slight richness from the bacon fat in the dressing.

make-ahead wise, you can blanch the peas and make the dressing up to two days in advance. Keep them separate, obviously! Mix everything together about an hour before serving, but don't dress it more than an hour before, or the herbs start to wilt a bit.

If you do have leftovers (unlikely, but you never know!), they keep fine in the fridge for a day. To revive it, just give it a quick stir don't bother reheating, it's meant to be served cool!

Seriously, give this English Pea Salad Recipe a go this weekend. It’s the sort of proper, vibrant food that makes you feel smugly proud you made it yourself. Happy cooking!

If you're craving more ideas, explore Proper Creamy Peanut Butter Fudge My Secret for NonGrainy SoftBall Perfection , The Best OldFashioned Peanut Butter Fudge Creamy Classic GrainFree and The Proper Creamy Pea Salad Recipe Smoked Ham Cheddar Bacon .