Pea Salad
Pea Salad
★★★★★
Veggies-Salads
Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Difficulty: Easy | Servings: 4
Ingredients:
2 oz mayonnaise
2 oz sour cream
½ teaspoon white pepper
1 teaspoon kosher salt (I use DC)
24 oz fresh English peas (I get them from Trader Joe’s or Whole Foods)
3 oz cooked and chopped bacon, go a little crispy (6 thick slices raw)
1¼ oz red onion, small dice
6 oz extra sharp cheddar, small dice (about the same size as the peas)
for only one bag peas
2 tablespoons sour cream
2 tablespoons mayo
2 ounces bacon
scant 1 ounce red onion
4 oz cheddar
Directions:
Blanch the peas until they just start to float. Pour onto sheet pan lined with paper towels to blot dry. Put in the fridge to cool and dry off. If the peas are too wet, they will dilute the dressing.
Cook up the bacon, drain and crumble.
Blend together the mayonnaise, sour cream, white pepper and salt. Add the cheddar, making sure they are not stuck together and coated with the dressing. I put on a glove and gently use my fingers.
Combine the remaining ingredients. Let sit overnight, stirring a few times to redistribute the dressing.
Source: Riff from my old job at Simon and Seafort’s
★★★★★
Veggies-Salads
Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Difficulty: Easy | Servings: 4
Ingredients:
2 oz mayonnaise
2 oz sour cream
½ teaspoon white pepper
1 teaspoon kosher salt (I use DC)
24 oz fresh English peas (I get them from Trader Joe’s or Whole Foods)
3 oz cooked and chopped bacon, go a little crispy (6 thick slices raw)
1¼ oz red onion, small dice
6 oz extra sharp cheddar, small dice (about the same size as the peas)
for only one bag peas
2 tablespoons sour cream
2 tablespoons mayo
2 ounces bacon
scant 1 ounce red onion
4 oz cheddar
Directions:
Blanch the peas until they just start to float. Pour onto sheet pan lined with paper towels to blot dry. Put in the fridge to cool and dry off. If the peas are too wet, they will dilute the dressing.
Cook up the bacon, drain and crumble.
Blend together the mayonnaise, sour cream, white pepper and salt. Add the cheddar, making sure they are not stuck together and coated with the dressing. I put on a glove and gently use my fingers.
Combine the remaining ingredients. Let sit overnight, stirring a few times to redistribute the dressing.
Source: Riff from my old job at Simon and Seafort’s
Comment