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  • karistabennett

Classic English Pea Salad

Sweet peas, aromatics, bacon, cheese, and a buttermilk dressing make this salad delightful.



I've tasted many versions of English Pea Salad over the years and I've come to determine this is my favorite. When developing the recipe for Home by Design Magazine, I decided a classic english pea salad must include, of course peas, chopped cooked bacon, shredded cheese rather than cubed, thinly sliced red onion, and for additional umami, sliced green onion.


I've tossed the salad in a buttermilk dressing, but for times sake, you can always use your favorite ranch dressing. This is a lovely recipe for a potluck or summer barbecue or whenever a side salad is needed. The recipe serves 4 easily and can be doubled.


It's best prepared day of serving, but will hold well in the refrigerator for up to 24 hours.


Classic English Pea Salad


Ingredients

For the salad:

  • 2 cups or 16 ounces of peas (I use fresh or frozen that have been steamed and cooled) 

  • 1/2 cup diced or thinly sliced red onion 

  • 1/2 cup thinly sliced green onion 

  • 1/2 cup diced cooked bacon (or more to taste. I love bacon!) 

  • 1/2 cup shredded cheddar cheese 

For the dressing:

  • 1/2 cup mayonnaise 

  • 1/2 cup buttermilk 

  • 1 teaspoon garlic powder 

  • 1 teaspoon onion powder 

  • 2 teaspoons dried chives 

  • Dash of Worcestershire sauce (or two) 

  • Salt and pepper to taste 

  • Squeeze of lemon 


Instructions


1.     Whisk together the mayonnaise, buttermilk, garlic powder, onion powder, dried chives and dash of Worcestershire. Season to taste with salt and pepper. Refrigerate for 30 minutes. 

2.    In a large bowl, add the peas, red onion, green onion, bacon and cheddar cheese. Toss with as much dressing as you like. Season to taste with salt and pepper. 

3.    This salad holds well in the refrigerator for up to 24 hours.

 

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