Pea Salad

Let 1 pound frozen peas sit at room temperature until thawed, about 3 hours.

Place 6 slices bacon in a large frying pan in a single layer. Cook over medium heat, flipping halfway through, until browned and crisp, about 8 minutes total. Meanwhile, thinly slice 1/2 small red onion. Place in a small bowl, cover with cold water, and set aside for 10 minutes to make the onion less potent. Pick and finely chop the leaves from 1/2 small bunch fresh parsley until you have 1/4 cup. Grate 2 ounces sharp cheddar cheese on the large holes of a box grater (about 1/2 cup).

When the bacon is ready, transfer to a paper towel-lined plate to drain, then crumble into small pieces. Drain the onion and discard the liquid.

Place 1/4 cup cup sour cream, 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl and whisk to combine. Add the peas, onion, parsley, and cheese, and stir to combine. Refrigerate for at least 4 hours to allow for flavors to meld.

Stir in the bacon and let stand at room temperature for 10 minutes before serving.