Home | Shopping | Corporate Gift Solutions |  Recipes | View Cart 

Pea Salad
using Gourmet Celery Sea Salt
Recipe courtesy Sandie Jarrett

 Serves 6

I tried this Pea Salad in a restaurant several years ago and flipped out over the taste, color, and texture of this delicious side dish.  After experimenting with many different recipes, I came up with this tasty, make ahead version.  I have served this at Christmas with prime rib, with baked ham at Easter, and on 4^th of July with burgers and hot dogs.  It is one of those dishes where sadly,  there are never any leftovers!

Ingredients

1 (16 ounce) bag of frozen petite green peas thawed and drained
4 boiled eggs, peeled, quartered and sliced into 1/2 inch pieces
1/2 cup celery, chopped
2/4 cup bell pepper, chopped
1/2 cup green onion, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon gourmet celery sea salt
1/2 – 1 teaspoon pepper, freshly ground
2/3 cup – 3/4 cup real mayonnaise (not ‘salad dressing’)

Method

Transfer the thawed peas to a large bowl.  Add all ingredients, except for the mayonnaise.  Gently toss to distribute seasonings. 
Add about 1/2 cup of mayonnaise and gently toss to combine.  Add additional mayonnaise to coat the peas, but not so much as
to make everything stick together in a big globby mess. 

Cover and store in the refrigerator for 8 hours to allow the flavors to meld.  If making the night before, combine everything except
the mayonnaise.  In the morning, mix in the mayonnaise and return to the refrigerator.   

Serve on a bed of chilled leafy lettuce leaves (red leaf, curly green leaf, butter, or even iceberg). 

Cook’s Notes:

Thaw peas in a colander by running cold water over them for a minute or so.  Let drain for about 5 minutes, shaking the colander
a couple of times to removed excess moisture from the thawing peas.

For best results, use either Best Foods (Hellmann’s) mayonnaise or Hollywood Safflower mayonnaise (by Hain – a manufacturer
of health food products).  Sour cream or plain yogurt in combination with or as a substitute for the mayonnaise may also be used. 

Variations: 

Add one or more of the following:

1 cup of diced ham

8 slices cooked, cooled, and crumbled bacon or

1 cup raw cashews

1/2 cup cucumber, peeled, seeded, and chopped