Ingredients
Scale
Ingredients
- 2 16-ounce packages of frozen petite peas, thawed
- 1 – 1/2 cups cherry tomatoes, halved
- 1 green bell pepper, cut into 1/3” pieces
- 1 thick slice of ham, cut into 1/4” chunks
- 12-ounces thickly cut pancetta (or bacon), cooked and then cut into 1/4″ chunks
- 6 – 8 ounces mild to medium Cheddar cheese, cut into 1/4” chunks
- 1/2 cup chopped red onion
- 1/2 cup slivered almonds
Lemon Herb Parmesan Dressing
- 3/4 cup sour cream
- 1/2 cup plain mayonnaise (yes, Italians use mayonnaise!)
- 1/2 cup freshly, finely grated Parmesan cheese
- 2 Tablespoons freshly squeezed lemon juice
- 1 Tablespoon lemon zest
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon balsamic vinegar
- 2 Tablespoons Italian parsley, minced
- 2 large cloves garlic, minced
- 1 Tablespoon sugar
- 1 teaspoon onion salt
- 1/4 teaspoon each: sea salt, freshly grated, and freshly cracked black pepper
Instructions
For the Dressing:
- Prepare Lemon Herb Parmesan dressing FIRST, by whisking all of the ingredients together.
- Chill in the refrigerator for the flavors to marry.
For the Pea Salad
- On medium heat, cook the pancetta/bacon until crispy with a nice, ruby-brown color. Set aside.
- Gently mix together all of the ingredients except the bacon/pancetta and slivered almonds.
- Pour in ALL of the dressing.
- At this point if you want to make the salad ahead of time, allow the salad to chill in the fridge for 1 – 2 hours before serving (you don’t want the bacon/pancetta or the almonds to get soft and mushy).
- When ready to serve, add the chopped bacon/pancetta and slivered almonds, gently mixing them in.
- Serve cold.
- Buon Appetito!!
xo (baci),
Roz
