Spring Pea Salad with Bacon and Goat Cheese
I have been on a springtime produce kick this year. I actually sat down and made a list of all the seasonal fruits and veggies I wanted to cook with in the upcoming weeks. And peas made the top of the list. I love a good, old-fashioned pea salad. You know the one – Peas mixed with some sort of mayo mixture, bacon, and cheddar. But… As much as I love this classic dish, I wanted to create something a little lighter and a bit more modern.
I decided to add a bunch of fresh herbs, substitute the creamy dressing for lemon vinaigrette, and the sharp cheddar for creamy, crumbled goat cheese. Now for the bacon… Well I kept the bacon because bacon makes everything better.
This savory dish really is one of my springtime favorites. It’s so fresh and crisp with a little tang from the goat cheese and vinaigrette, a little salt from the bacon, and a little sweet from the peas. Make this for your next picnic or to go alongside grilled chicken or steak. I promise you’ll love it!
Eat well and enjoy!
Ingredient Details
- Green Peas – You can use fresh or frozen peas for this recipe. If using frozen, just let them thaw out completely (but still cold) on the counter or in the refrigerator if you won’t be using them right away.
- Bacon – I recommend using thick cut bacon if you can find it. You’ll also want to fry it crisp to prevent it from becoming soggy in the salad.
- Red Onion – Red onions give this salad a nice sharpness. I recommend slicing them very thin to prevent them from being too overpowering.
- Goat Cheese – Goat cheese lends a perfect mild, creamy, and salty burst if flavor to this salad. Blue cheese or gorgonzola would also be great in this recipe if you can’t find goat cheese.
- Fresh Dill, Tarragon, and Parsley – I’m all about convenience and pantry staples… But I do recommend using fresh herbs for this recipe if you can. They add a nice freshness to the dish!
About the Dressing
The trick to an oil/acid dressing is to emulsify it – this essentially means forcing together two liquids that don’t normally mix (i.e., oil and acid like lemon juice). To do this, you’ll want to whisk the mixture very vigorously until it begins to break down and tiny bubbles form. You can also use an immersion blender for this if you have one. Adding a tiny bit of mayonnaise can also help. I recommend using extra virgin olive oil for this dressing as it has more depth of flavor than just olive oil. Avocado oil would also work nicely in this dish. The red pepper flakes do not add much heat but can be omitted if necessary.
This lightened up pea salad is all about fresh Spring flavors. Make it alongside grilled chicken, fish or steak for a wonderfully fresh and healthy meal.
- 16 oz green peas, fresh or frozen and thawed (about 3 Cups)
- 5 slices thick cut bacon
- 1/2 cup red onion, thinly sliced
- 4 oz goat cheese, crumbled
- 2 tbsp fresh dill, minced
- 1 tbsp fresh tarragon, minced
- 2 tbsp fresh parsley, minced
- 3/4 cup extra virgin olive oil
- Juice of 1 lemon
- 1/4 tsp red pepper flakes
- 1 tsp stoneground mustard
- 1/4 tsp garlic powder
- 1 tsp salt, or to taste
- 1 tsp black pepper, or to taste
Heat a medium skillet over medium/high heat. Add the diced bacon to the hot skillet and cook for 7 to 15 minutes, stirring occasionally, until crisp. Remove from the skillet with a slotted spoon and place on a paper towel to drain. Set aside.
To make the dressing, pour the extra virgin olive oil, along with the remaining dressing ingredients, into a small bowl. Whisk until well combined and emulsified. Set aside.
In a medium/large bowl, place the peas, bacon, red onion, crumbled goat cheese, dill, tarragon, and parsley. Pour the dressing over the pea mixture and gently mix to combine. Serve immediately or cover and place in the refrigerator until ready to eat.