Seattle Jim's Pea Salad

Ingredients

4 slices "uncured" applewood-smoked bacon		2 tbsp soured cream or creme fraiche
225 g (8 oz) frozen peas, thawed		1 tbsp apple cider vinegar
1 small red onion, diced small		1/2 tsp minced garlic
115 g (4 oz) mangetout, cut in slices on the bias		4 tbsp chopped fresh dill
225 g (8 oz) can water chestnuts, drained and sliced		Kosher salt and freshly ground black pepper
2 tbsp mayonnaise

Prep: 20 min Total: 30 min (Quick)

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1
Grill or fry the bacon until crisp. Drain on kitchen paper, then break into small pieces.
2
Dry the peas well on kitchen paper (if you don’t do this, the salad will be runny). Combine the peas, onion, mangetout, sliced water chestnuts, and bacon in a large bowl.
3
In a small bowl, whisk together the mayonnaise, soured cream or creme fraiche, cider vinegar, garlic, and dill. Season to taste. Add to the salad and toss gently. Serve at room temperature.

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