Cook the frozen peas and drain.
Cut up the bacon into bits and fry until crisp; drain on paper towel and set aside. Or remove any fatty skin from the duck; chop and fry until crisp; drain and set aside.
Make sure the lamb is free of fat, and dice. Dice and slice the salad vegetables. In a medium bowl, make the vinaigrette. Stir peas, duck, cucumber, green pepper, and radishes into the vinaigrette. Chill for 20 minutes.
Serve salad on bed of torn lettuce with bacon or duck fat bits sprinkled over the top.
Beverly Pepper, The Glamour Magazine After Five Cookbook, 1952http://macheads2.net/recipes/LambColdGreens.html