Ingredients:

  • 1 lb (450 g) Frozen Peas (petit pois preferred, fully thawed and dried)
  • 4 oz (115 g) Sharp Cheddar Cheese, cubed
  • 6 slices Smoked Streaky Bacon, cooked crisp and crumbled
  • 1/4 cup (30 g) Red Onion, very finely minced
  • 1/2 cup (120 ml) Mayonnaise (full-fat)
  • 1/4 cup (60 ml) Full-fat Sour Cream
  • 1 tbsp (15 g) Granulated Sugar
  • 1 tsp (5 ml) White Wine or Cider Vinegar
  • 1/2 tsp Salt (plus more to taste)
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. Thaw the frozen peas in a sieve under cold water until fully thawed. Drain thoroughly, then pat them dry gently with a clean tea towel or paper towel. Excess moisture must be removed.
  2. Dice the bacon slices into small lardons. Cook them in a dry frying pan over medium heat until very crisp. Drain on paper towels and allow to cool completely.
  3. Cube the Cheddar cheese (approx. 1 cm pieces). Finely mince the red onion. Combine the thawed peas, cooled bacon, cubed cheese, and minced onion in a large mixing bowl.
  4. Whisk together the dressing ingredients in a small bowl: mayonnaise, sour cream, sugar, vinegar, salt, and pepper until smooth and the sugar is dissolved.
  5. Pour the dressing over the salad base. Using a rubber spatula, gently fold the ingredients together until everything is evenly coated. Avoid overmixing.
  6. Cover the bowl tightly with cling film and refrigerate for a minimum of 2 hours, or ideally 4 hours, to allow the flavours to meld.
  7. Just before serving, give the salad a gentle stir. Taste again and add a final sprinkle of salt or pepper if needed. Serve well chilled.