This salad is light, bright and super simple. Bacon, sugar snap/snow peas and a Greek yoghurt dressing.
Trust me when I say people usually turn up their noses at this salad but later change their mind. The sugar snap is sweet and crunchy and the bacon is salty ……… dressed with a tangy Greek yoghurt dressing.
The thing is, I have done this according to my own taste. However, the simplicity of this means you can add so much more to make it your own.
You could add romaine lettuce (I think it deserves a crunchy veg because of the heavy Greek yoghurt dressing), and some croutons and voila!!
100 grams sugar snap
100 grams streaky bacon
200ml Greek yoghurt
Juice of 1 medium lemon
1 garlic clove, (ground into a paste)
Salt and black pepper to taste
Olive oil or canola oil
Bring some slightly salty water to the boil. Place your sugar snap into a large bowl and pour the boiling water over it. Let them sit in the water for about 1 minute (they will blanche and change to a bright green colour). Drain the water and then cut the sugar snap into thin strips of two or 3 and set them aside.
Place a pan on a high heat and cook your streaky bacon to your liking then let it cool and chop into bits.
For the dressing, mix together your Greek yoghurt, garlic, salt, black pepper, lemon juice and about 1 tablespoon of olive oil. In one bowl, combine the sugar snap and bacon.
I do think the best way to serve this is to spread all the dressing as a thick layer on a platter and then pile on the bacon and sugar snap. Crack some fresh black pepper over it and a generous drizzle of olive oil to finish.