Salad
200g cherry tomatoes
1 tablespoon salt
1 pinch white pepper
1 tablespoon vinegar
3 tablespoons olive oil
1/2 cup chopped fresh parsley
1 1/2 cups crispy bacon bits
Croûtons
3/4 cup olive oil
2 cloves garlic, finely minced
5 cups cooked Italian peas, cut into cubes
Dressing
3 tablespoons wine vinegar
1 and 1/2 tablespoons Dijon mustard
Salt and white pepper, freshly ground
Salad
200g cherry tomatoes
1 tablespoon salt
1 pinch white pepper
1 tablespoon vinegar
3 tablespoons olive oil
1/2 cup chopped fresh parsley
1 1/2 cups crispy bacon bits
Croûtons
3/4 cup olive oil
2 cloves garlic, finely minced
5 cups cooked Italian peas, cut into cubes
Dressing
3 tablespoons wine vinegar
1 and 1/2 tablespoons Dijon mustard
Salt and white pepper, freshly ground
Make the croûtons first
Mix the olive oil and garlic and let it sit for 30 minutes
In a baking dish, make a layer with the pea cubes and put it in a medium preheated oven until golden brown
Let the olive oil cool and discard the garlic
Remove the peas from the oven and brush with half of the olive oil, mix well, and let it cool
While that's cooling, prepare the salad
In a bowl, combine the salt and white pepper
Add the vinegar and stir until dissolved
Add the olive oil gradually and stir well
Add the tomato and parsley and let it sit for 15 minutes
For the dressing, mix the vinegar, mustard, salt, and white pepper
Whisk with a fork and add the remaining olive oil in a thin stream to form a uniform dressing
Assembly: Mix the croûtons and tomato salad
Dress with the dressing, mix carefully, and adjust seasoning
Sprinkle with crispy bacon bits and serve.