English Pea and Onion Salad

• 5 ounces slab bacon, cut into 1/4-inch cubes
• 2 lemons, zested and juiced
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced and rinsed under cold water
• 3 tablespoons mayonnaise
• 4 tablespoons grated Parmesan cheese
• 4 tablespoons mixed chopped fresh herbs, such as parsley, mint, tarragon and basil
• 2 large eggs, hard-cooked and finely diced
• Salt and pepper
• 2 cups fresh or thawed frozen peas
• 2 tablespoons sliced almonds, toasted
• 2 tablespoons bread crumbs, toasted

1. Heat oven to 400 degrees and line a baking sheet with foil.
2. Spread bacon cubes on baking sheet and cook until caramelized and crispy, 15 to 20 minutes.
3. Strain off rendered fat and set aside to cool.
4. Meanwhile, combine lemon zest and juice, olive oil, onion, mayonnaise, 2 tablespoons Parmesan, 2 tablespoons fresh herbs and the eggs in a large bowl.
5. Season with salt and pepper to taste.
6. If youre using fresh peas, chop them to tenderize; if using frozen, strain off excess moisture.
7. Fold peas into dressing.
8. Transfer mixture to a shallow serving bowl and spread in an even layer.
9. Sprinkle remaining 2 tablespoons fresh herbs over the top, then create a layer of the remaining 2 tablespoons Parmesan cheese.
10. Top with almonds, then bread crumbs and finally bacon.

bacon, lemons, extravirgin olive oil, onion, mayonnaise, parmesan cheese, fresh herbs, eggs, salt, peas, almonds, bread crumbs

Taken from cooking.nytimes.com/recipes/1016928 (may not work)