Monday, June 3, 2013

English Pea Salad

This one's for you, Carol.  :-)
English Pea Salad.

16 oz. bag frozen young peas (English peas) Note: You can also use fresh black eyed peas for this.
1 cup water
2 hard boiled eggs, peeled & coarsely chopped
4 tbl. red onion, finely chopped
2 tbl. roasted red peppers, chopped
3 strips of bacon, fried crisp and crumbled
½ tbl. butter
1/3 cup sliced almonds
½ cup mayonnaise
1 tsp. brown mustard
1 tsp. horseradish
good pinch of ground black pepper
1 tsp. honey
1 tbl. plain yogurt

·        In a sauce pan, add the peas and water, bring to a boil then remove from heat and allow peas to sit in the hot water for about 2 minutes
·        Drain the peas and rinse with cold water, then set aside in a bowl in the refrigerator until ready to use
·        Melt the butter in a small skillet over medium-low heat
·        Add the sliced almonds and sautĂ© until lightly browned, stirring often
·        Add the hard boiled eggs, red onion, roasted red peppers and bacon to the peas
·        In a small bowl blend the mayonnaise, brown mustard, horseradish, black pepper, honey and yogurt until thoroughly mixed, then pour over the peas and mix well
·        Continue to chill until ready to serve, then top with the toasted almonds.

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