When the fleeting season of fresh green peas arrives, there is no better way to celebrate than with a salad that highlights their sweet, grassy essence. This Green Pea and Bacon Salad, inspired by a classic Russian preparation from Gastronom.ru, transforms humble spring vegetables into a warm, composed dish that balances bright crunch, smoky richness, and a tangy shallot vinaigrette. The recipe even encourages you to use the whole pea pod—thinly sliced—for added texture and fibre. This is not a side salad to be forgotten; it is a star in its own right, perfect for a light lunch or a sophisticated starter.
About This Salad
Green peas are at their peak for only a few weeks each year, and this recipe makes the most of them. Unlike frozen peas, fresh ones bring a pop of sweetness and a tender bite that pairs beautifully with crisp bacon and a warm vinegar dressing. The original Russian recipe calls for young cabbage, radish, and green onions, but the magic is in the technique: rendering bacon fat slowly, then using it to cook shallots and garlic before building a quick vinaigrette right in the pan. This method infuses every leaf with deep, savoury flavor. For a similar approach to warm salads, you might enjoy exploring our best non-toxic air fryer to crisp bacon or vegetables with less oil.
Ingredients
- 200 g young green peas (in pods or shelled)
- 150 g young white cabbage
- 100 g radishes
- 2–3 spring onions (green part only)
- 1 shallot
- 2 cloves garlic
- 150 g unsmoked bacon (streaky or back)
- 2 tbsp white wine vinegar or apple cider vinegar
- 1 tsp Dijon mustard
- Salt and red pepper flakes to taste
- Small bunch fresh parsley
Using fresh, seasonal ingredients is key. For tips on storing your greens, see our best 48-inch built-in refrigerator for optimal produce storage.
Step-by-Step
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Prepare the vegetables. Thinly shred the cabbage (a glass food processor makes this effortless). Cut radishes into matchsticks, slice spring onions diagonally, and cut the shallot into thin half-rings. Mince the garlic and chop the parsley.
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Render the bacon. Place bacon slices in a cold skillet—non-toxic options like those in our immersion blender review are great for even heat. Cook over low heat, pouring off rendered fat into a small bowl as it accumulates.
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Combine the base vegetables. In a large bowl, toss the cabbage, radishes, spring onions, and fresh green peas. Season lightly with salt and set aside.
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Crisp the bacon. Continue cooking the bacon until dry and crunchy. Transfer to a plate lined with paper towels. For an even faster method, an air fryer can achieve the same result.
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Make the warm vinaigrette. Pour the reserved bacon fat back into the skillet (about 2 tablespoons) and increase heat to medium. Add the shallot and garlic; cook, stirring, until soft—about 2 minutes. Do not let the garlic brown. Whisk in vinegar and mustard until emulsified. Season with salt and red pepper flakes.
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Assemble and serve. Pour the hot dressing over the vegetable mix and toss well. Crumble the crispy bacon on top and sprinkle with chopped parsley. Serve immediately while still warm. For best results, use a planetary mixer if making a double batch for a party dressing.
Tips for Perfect Results
- Use the pods. If you have young, tender peas, slice the entire pod crosswise—the sweetness of the peas and the crunch of the pod are a wonderful contrast. Older pods can be tough; shell them and reserve the pods for stock.
- Control the heat. Rendering bacon slowly ensures the fat renders fully without burning. Use a quality undercounter ice maker to keep your vinaigrette chilled if making ahead, but this salad is best assembled just before serving.
- Balance the acid. Adjust vinegar to taste—some prefer a sharper dressing, others milder. Red wine vinegar works beautifully too.
Variations
This salad is highly adaptable. Swap the cabbage for kale or savoy cabbage; use smoked turkey instead of bacon for a lighter option; or add shaved Parmesan for extra umami. For a vegan version, replace bacon with smoked tofu and use olive oil in place of bacon fat. Our organic vodka may not belong in this salad, but a splash in the vinaigrette could add an intriguing twist!
If you love the warmth of this dish, consider pairing it with a hearty soup. For more inspiration, check out our Catalan sponge cake recipe for a sweet finish.
Frequently Asked Questions
Can I use frozen peas?
Yes, but thaw them first and pat dry. Fresh peas are preferred for their texture and sweetness, but frozen can work in a pinch. If using frozen, cook them briefly in boiling water for 30 seconds, then shock in ice water.
How do I store leftovers?
This salad is best eaten fresh, but you can refrigerate leftovers for up to one day. The bacon will lose its crunch; re-crisp it separately in a commercial countertop convection oven before serving.
What can I substitute for shallot?
Red onion finely minced works, or use the white part of green onions. For a milder flavour, leeks are a good alternative.
Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free. Check your mustard and vinegar labels for any additives.
Can I add other vegetables?
Absolutely. Thinly sliced fennel, snow peas, or even grilled asparagus would be lovely. For more creative ideas, see our best steam canner to preserve seasonal produce.
Why render bacon fat separately?
Pouring off the fat prevents the bacon from poaching in its own liquid; this step ensures crispy bacon and also gives you pure fat for the vinaigrette. A refrigerant leak detector isn’t needed here, but keeping your kitchen well-ventilated helps with grease splatters.
If you notice any errors or have suggestions, please let us know. Original recipe from Gastronom.ru.
