Pea salad with bacon and vegetables
4 servings
60 minutes
Pea salad with bacon and vegetables is a bright and rich dish of Pan-Asian cuisine, combining crunchy vegetables, the tenderness of rice, and the spiciness of bacon. The history of this salad originates from the gastronomic traditions of Asia, where harmony of flavors and textures is valued. Peas add freshness and softness, while fried bacon brings richness and pleasant smokiness. Vegetables add juiciness and lightness, while the lemon-mustard sauce finishes the composition with a light tang and spicy notes. This salad is perfect as a standalone dish or as an accompaniment to meat or fish delicacies, adding balance and expressiveness to the meal.
1
Rinse the rice, mix it with peas, and boil in salted water.
- Rice: 100 g
- Dried peas: 100 g
- Salt: to taste
2
Slice the bacon thinly and fry it in vegetable oil.
- Bacon: 100 g
- Vegetable oil: 4 tablespoons
3
Cut the tomatoes and peppers into large pieces.
- Tomatoes: 3 pieces
- Sweet pepper (capsicum): 1 piece
4
Cut the celery and onion into thin rings.
- Celery stalk: 100 g
- Onion: 1 head
5
To prepare the sauce, mix lemon juice, vegetable oil, mustard, and lemon zest. Add salt and pepper.
- Lemon juice: 3 tablespoons
- Vegetable oil: 4 tablespoons
- Mustard: 1 tablespoon
- Lemon zest: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
6
Combine all the ingredients and dress the salad.
