Green Pea Salad with Bacon Vinaigrette

I've been posting a number of authentic Sunday picnic salad recipes lately, including Southern Style Potato Salad and Waldorf Salad.  I took care to post recipes that I had thoroughly researched to provide historical context and an authentic version of both recipes.  These are the kind of salads one sees at a potluck supper or on a typical salad bar, particularly down in the South.

However, in this version of an old standby, I decided I did not want yet another mayonnaise-based salad and so, created this version instead.  It still contains the most fundamental ingredients of this age-old classic, namely cheddar cheese, bacon and red onion; and of course, green peas.

Ingredients

3 cups frozen green peas (not canned)
6 strips bacon, cooked until crispy, then crumbled
1/4 cup finely diced red onion
1/4 cup finely diced red bell pepper
1 cup fresh finely chopped parsley
1 cup cheddar cheese, cut into 1/2-inch cubes
juice from 1/2 fresh lemon
4 tbsp white wine vinegar

1 tbsp lemon pepper (like, Mrs. Dash)
3-4 tbsp extra virgin olive oil

2 pinches of smoked salt

The Recipe

Saute the bacon until crispy.  Set aside to drain and cool on paper towels.

Thaw the green peas by zapping a couple of minutes or so in the microwave.  It's best to do this in 30 second increments, stir the peas and zap again.

Add the red onion, red bell pepper and parsley, and toss lightly.

Mix the lemon juice, white wine vinegar, lemon pepper, smoked salt and olive oil in a mixing bowl and whisk to combine, then crumble and add the bacon.  Stir a final time and the pour it all over the green pea mixture.  Toss well to coat.

Add the cheese cubes and toss lightly a final time.  Let the salad rest in the fridge for at least an hour.  This will cause the parsley to wilt a little and all the flavors to amalgamate.  Serve in chilled ramekins.

Preparation hint: the easiest way to prep the cheddar cheese is to buy the cheese snacking sticks, and then simply cut them perpendicularly into cubes.