Salad with bacon and peas

When it comes to pea salad, the first associations are the classic Dniester and Olivier, which drown in mayonnaise and, to put it mildly, are not very easy on the stomach. Well, it’s time to diversify the menu and add to it salad with bacon and peas. Spring-like fresh, but at the same time hearty and very tasty.

Salad with bacon and peas – ingredients

Salad with bacon and peas – recipe

First, prepare the vegetables and greens. Cut red cabbage, radishes, shallots and green onions into thin slices. Finely chop the parsley, chop the garlic.

Cut the bacon into rectangles 2–3 cm wide.

In a large bowl, mix peas, cabbage, radish, onion, parsley. Add salt.

In a frying pan over medium heat, fry the bacon until crispy. Using a slotted spoon, transfer the bacon to a tray or large plate lined with paper towels.

Return the pan to the heat. Add shallots and garlic. Fry the onion until soft for about 5 minutes.

Add vinegar mixed with mustard. Season with red pepper (ideally if you have plates of dried rather than just ground pepper), salt and pepper.

Pour the warm dressing over the mixed vegetables and herbs. Top with pieces of bacon and crumble feta.

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