Saturday, August 30, 2014

English Pea Salad

I have had a pea epiphany.  Peas are awesome!  You just have to find them still in their pods, sit there like an old granny on her porch and pop them all out of their pods, cook them briefly, and then enrobe them in a delicious salad dressing.  Simple right?  Actually these were totally worth it.  This may be the best produce purchase I've made all summer.

English Pea Salad

4 cups fresh peas (from 4 to 5 pounds English pea pods)
¼ cup mayonnaise
¼ cup Greek yogurt
1-2 tablespoons buttermilk or whole milk
Dash Tabasco sauce
¼ teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon celery salt
½ teaspoon dried dill
4 strips applewood smoked bacon, cooked and crumbled
½ cup finely shredded Cheddar cheese
4 green onions, sliced and chopped
Salt and ground white pepper

Shell the peas and put them in a pot with enough water to cover.  Bring to a boil over high heat, and cook for four minutes.  The peas should still have a little crunch.  Drain and cool.

Combine mayonnaise and Greek yogurt.  Thin with a little bit of buttermilk or milk.  Add the Tabasco, Worcestershire, garlic powder, onion powder, celery salt, and dried dill.  Mix well.

In a large bowl, combine the peas, mayonnaise mixture, bacon, cheese, and green onions.  Season to taste with salt and ground white pepper.  Refrigerate for at least half an hour before serving.

Makes 4 servings

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