yields 4 side dish-sized servings
1 1/2 tablespoons olive oil
6 slices bacon, chopped
10 oz (285 g) frozen sweet green peas (not thawed)
3 scallions, green and white parts, thinly sliced
1/2 cup flat-leaf parsley leaves, pulled from the stems
salt and black pepper
1/4 cup (60 ml) whipping cream
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon sugar
1 pinch salt
Heat the oil in a medium skillet over medium-high heat; add the bacon and fry until crispy, about 4 to 5 minutes, stirring occasionally. Transfer the bacon to a paper towel-lined plate to cool and drain off the excess oil.
Fill a medium saucepan half-full with water and bring it to a rolling boil; add a generous sprinkling of salt. Stir in the frozen peas and time them for 45 seconds. Strain the peas and let them cool.
Combine the bacon, peas, scallion, parsley leaves, and a pinch of salt and pepper in a large bowl, and then pour it onto a serving dish; chill until serving.
For the dressing, whip the cream until thickened enough so that when you spoon a dollop, it stays without spreading out too much. Whisk in the lemon juice, lemon zest, sugar, and salt.
Right before serving, dollop the lemon cream dressing onto the salad.