Creamy English Pea Salad with Bacon

Ingredients

For 4 servings

• •1 /2 small red onion, thinly sliced (2 ounces; about 1/3 cup sliced)
• •2 c. à soupe (30 ml) apple cider vinegar, divided
• •2 c. à soupe (30 ml) water
• •6 slices thick-cut bacon, chopped
• •1 lb (453 g) fresh sweet peas or thawed frozen peas (about 3 1/4 cups)
• •1 /3 cup (75 ml) mayonnaise
• •3 c. à soupe (43 ml) sour cream
• •1 clove garlic, finely grated
• •1 c. à café honey
• •3 /4 teaspoon Diamond Crystal kosher salt, plus more for cooking water; for table salt, use half as much by volume
• •1 /2 teaspoon freshly ground black pepper, plus more to taste
• •1 c. à soupe thinly sliced chives
• •1 c. à soupe minced fresh dill
• •1 c. à café grated lemon zest (from 1 small lemon)
• •3 ounces (85 g) sharp cheddar cheese, shredded (about 3/4 cup)

Method

1. 1.In a small bowl, add red onion, 1 tablespoon vinegar, and water and toss to combine; let sit at room temperature until ready to use, at least 15 minutes, or refrigerate up to 24 hours. When ready to use, drain and discard liquid.
2. 2.In a large skillet, cook bacon over medium heat, stirring occasionally, until fat is rendered and bacon is crisp, 12 to 15 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate.
3. 3.Meanwhile, if using fresh peas, bring a medium saucepan of salted water to a boil over high heat. Add fresh peas; cook until tender-crisp and bright green, about 1 minute. Drain and rinse under cold water until cool; drain well and pat dry with paper towels. If using frozen peas, ensure they are fully thawed, drained, and patted dry. (Frozen peas do not need to be blanched.)
4. 4.In a large bowl, whisk together mayonnaise, sour cream, garlic, honey, salt, pepper, and remaining 1 tablespoon vinegar until smooth. Stir in chives, dill, and lemon zest.
5. 5.Add peas, cheddar, and drained onions to bowl; fold gently until evenly coated. Stir in bacon just before serving.