Fresh Pea Salad with Bacon & Parsley

I’m a big advocate for frozen peas. Sometimes I even eat them straight out of the bag…still frozen (YUM), but there’s something to be said for fresh peas…I have very vivid memories of shelling fresh pea’s for my dad on Thanksgiving. I wasn’t allowed to go to a friends house until I was finished, which at 11 years old seemed like the most annoying thing ever. Shelling probably only took about 30 minutes, but I complained the entire time because, well, that’s what 11 year olds do. I would have never thought that 12 years later it would be something that I thoroughly enjoyed doing (not complaining, although I enjoy that as well, I’m talking about shelling fresh peas).

This past weekend before Hayden and I had some friends over for lunch , we planned out our menu and one of the items was this recipe, Hayden looked at me and said “you know we have to use fresh peas” expecting me to argue to just use frozen because I’m normally a little lazy when it comes to tedious tasks. Little did he know, I love shelling peas! He looked a bit skeptical when I told him, but later that day when we got back from Carriageworks Farmers Market the first thing I did was turn on Matilda (I’d never watched the whole thing through), and shelled the peas.

The salad tasted, at the very least, 1,000,000,000,000,000,000 times better using fresh peas than frozen, and I hope all of this weird talk about my love for shelling peas has convinced you to at least try the same when you make this recipe.

Makes 6 servings

  • 4 cups fresh shelled peas, I’ll only judge you a little if you use frozen…
  • 6 strips thick cut streaky bacon, cut into 1/4 inch pieces
  • 1 tbsp olive oil
  • Small handful flat leaf parsley, roughly chopped
  • 1/2 large lemon, juiced
  • 1 tsp sea salt
  • Pepper to taste

Method

  1. In a medium pan over medium heat, cook your bacon until browned and just crisp. Reserve 1 tsp bacon fat. Let your bacon rest on a paper towel lined plate.
  2. Heat your olive oil and reserved bacon fat in a large sauté pan over medium heat, add in your peas.
  3. Sauté for 2 minutes, until peas are just cooked. Turn off heat and add in your bacon, stir to combine.
  4. Scoop the peas and bacon into your serving dish, add lemon juice, parsley, salt and pepper. Toss to combine.
  5. Serve at room temperature or cold.

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