Recipes & Food Styling

This salad says love!

A regular staple on buffets everywhere, I gained new appreciation for Pea Salad, a mid-Century classic, when a work friend told me it was his favorite thing to make for a holiday meal, just like his mom, Danalee Paris, made. He learned his shapes by eating the round peas and tiny squares of cheese in this salad. I was moved by how very special this salad was to him, and then I ended up craving it for weeks.

I made the salad for Saturday supper last night, and had leftovers for Sunday dinner at lunchtime to-day! It was the perfect side dish for baked pork chops and braised red cabbage. I usually put bacon in the cabbage, but the salad has plenty of bacon! Fantastic flavors!

And peas are so good for you! Peas provide vitamins B6 and C; calcium, iron, and magnesium. Here’s my adapted recipe:

Pea Salad

Adapted from Danalee Paris

Yield: “Serves a few good friends!” 

2 10-ounce bags of frozen peas, defrosted

1 cup mayonnaise (like all southern dishes)

3 small or 2 large hard-boiled eggs

5 slices Nueske’s applewood-smoked bacon, chopped

1 cup cheddar cheese, cubed into 1/4-inch squares

1 Tablespoon chopped shallots

Juice of 1/2 of 1 fresh lemon

1/4 teaspoon pink Himalayan sea salt

1/4 teaspoon freshly ground multi-color peppercorns