I have been on a pea salad kick lately. Truth be told, I made this with frozen peas, and didn't even blanch them in hot water. I simply ran some cool water over the cold peas to thaw them, then ever so gently rolled them lightly over a towel to dry them of excess moisture. In a separate bowl, I mix a quarter cup or so of mayonnaise with a splash of red wine vinegar, a couple of teaspoons of mustard, salt and pepper. Then I roughly chop up a couple of green onions and toss them in the dressing too. Coat the peas with the dressing, and if there is time, chill the salad in the fridge for half an hour or so. Delicious!
This is basically the same dressing I use on mashed potatoes. I like it on the tart side (more vinegar). I love pea salad any time of the year but it is especially welcome when the weather is hot and the peas are fresh rather than frozen.
Mark Bittman, (my latest culinary crush), profiles a pea salad recipe in this week's New York Times online Minimalist article. His features the addition of cold, cooked crab and peppers, thus elevating it to a simple but fabulous summer meal rather than just a "side" salad. I'm sure I'll be trying one of his variations soon, because the temperatures here in the California valley are starting to climb into the nineties!
Thanks so much for this recipe; I'd been looking for something just like this! I tried it this evening and really, really like it. Taking a cue from a local restaurant, I added to your recipe a handful of chopped Chinese snow-peas. They gave the salad a nice, crisp crunch that really enhanced the experience.
Posted by: scrivener | July 05, 2007 at 04:49 AM
This is a great recipe. I think it is one of the best ways to eat peas. I like my pea salad topped with cashews though.
Posted by: Elaine | February 13, 2008 at 08:59 AM