A pea salad is perhaps not the most exciting recipe in the world, but it made an easy and satisfying dinner last night – and it helped me clean out the fridge before leaving for vacation. It’s a simple dish, as many of his are, made from hot crisped bacon, sliced fennel, peas, fried eggs, and the tenderest lettuce you can find.
A Salad of Bacon, Peas, and Fennel
Serves 2.
- 4 slices bacon
- 1 1/2 c. shelled English peas, from about 1 1/2 lb. pea pods
- 1 medium bulb of fennel, fronds trimmed
- several large handfuls of tender lettuce, such as butter
- 2 eggs
- 1 tsp mustard
- 2 tsp red wine vinegar
- 2 TBS olive oil
- salt and pepper, to taste
- Fry the bacon over medium heat until crisp. Remove from pan, and let drain briefly on a paper-towel-lined plate before chopping into rough chunks.
- Turn the heat under the pan with the bacon grease to low. Wait a minute or two, then add the shelled peas. Cook until bright green, about 2-3 minutes, stirring occasionally, then remove them with a slotted spoon and place them in a bowl.
- Crack two eggs into the pan with the remaining bacon grease and fry sunny-side up.
- Tear the lettuce into bite sized pieces and place in a large bowl. Thinly slice the fennel and add to the lettuce. Add the cooked peas and the chopped bacon.
- In a small bowl, whisk together the mustard, vinegar, and olive oil until cohesive. Season to taste with salt and pepper, then dress the salad with it.
- Split the salad between two plates, topping each with one of the fried eggs. Serve immediately.
Dining and Cooking