Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|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|
Grill or fry the bacon until crisp. Drain on kitchen paper, then break into small pieces.
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.
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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