This salad is a wonderful combination of fresh, meaty, and rich flavors. Make it in the spring with fresh peas from the garden or in winter with frozen peas as a good stand-in.
- Cook peas until just cooked through and tender. Cool to room temperature.
- Fry bacon over low heat in a cast-iron skillet. Remove to cool and drain. Fry the scallions for just a couple of minutes in the bacon grease. Remove and cool.
- Toss peas, cooked bacon, scallions, crème fraîche, and lemon zest in a bowl with salt and pepper. Taste and adjust seasoning as needed.