Salad with bacon and peas
2 servings
20 minutes
This author salad with bacon and peas is a vibrant and rich mix of flavors that combines the coziness of home cooking with the lightness of restaurant presentation. Crispy arugula, juicy carrots, and spicy red onion create a fresh base complemented by the tenderness of canned peas. Aromatic bacon fried with spicy seasonings adds depth and richness to the flavor. The slight heat of ground chili awakens the appetite and makes the dish particularly expressive. This salad can be served warm or chilled; it is versatile and suitable for a light dinner or an exquisite appetizer for a festive table. The origins of such combinations trace back to European gastronomy, where the balance of fresh vegetables and meaty notes is valued for its complexity and harmony of flavors.
1
Chop the arugula.
- Rocket (arugula): 0.5 bunch
2
Chop the onion finely.
- Red onion: 0.5 head
3
Grate the carrot into strips.
- Carrot: 1 piece
4
Combine greens and carrots. Add salt.
- Carrot: 1 piece
- Rocket (arugula): 0.5 bunch
- Salt: to taste
5
Cut the bacon into large pieces and place it in a dry hot skillet.
- Beef bacon: 100 g
6
Season with a mixture of ground peppers.
- Ground pepper blend: to taste
7
After 1-2 minutes, add the onion and stir.
- Red onion: 0.5 head
8
Stir again after a couple of minutes and remove from heat.
9
Add peas to the salad.
- Canned green peas: 3 tablespoons
10
Place the bacon with the other ingredients.
- Beef bacon: 100 g
11
Season with ground chili and mix.
- Chili powder: to taste
12
It can be served warm or chilled.
