Seattle Jim's Pea Salad

Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Seattle Jim's Pea Salad

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    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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