Pea Salad with Bacon and Eggs
4 large eggs
1 1/2 pounds fresh pea pods, shelled (2 cups peas)
6 strips smoked bacon, cut crosswise into 1/2-inch pieces
1/2 small onion
1 garlic clove, smashed
1 tablespoon extra-virgin olive oil
1/2 tablespoon red wine vinegar
1/2 teaspoon whole-grain mustard
Hard-boil eggs: Put eggs into a small saucepan, add enough water to
cover and bring to a rolling boil over medium-high heat. Turn off heat,
cover and let stand for 20 minutes. Drain, then cover eggs with ice
water. Let stand until eggs are cold, about 5 minutes. Drain and peel.
Meanwhile, bring a medium saucepan half full of water to a boil. Add
peas, reduce heat and simmer until peas are tender, 7 to 10 minutes.
Drain and rinse with cold water.
Cook bacon in a skillet over medium heat, stirring until crisp, about 5
minutes. Transfer with a slotted spoon to paper towels. Pour off all but
1 teaspoon fat from pan; add onion and garlic to pan and cook, stirring,
until softened, about 5 minutes. Remove from heat. Stir in peas and
bacon, followed by olive oil, vinegar and mustard. Chop eggs, add to
salad and toss gently.
Makes 4 servings.
Nutrition information per serving: 236 calories, 16g fat (5g saturated),
225mg cholesterol, 3g fiber, 13g protein, 11g carbohydrates, 360mg