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:
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