english pea and onion salad
(1 rating)
Another recipe I found from the NY Times article "Thanksgiving Recipes Across the United States" and this one is from chef Jonathon Sawyer. Here is what he stated: "Mr. Sawyer recommends frozen peas (“I think frozen peas are magical,” he said) and organic eggs, but over the years he has seen the dish made with Miracle Whip, cubes of cheese from the deli, powdered Ranch dressing, French’s fried onions. “The real goal of having a salad like this on the holiday table is it’s a tart, sweet and delicious break from the overindulgence of roasted birds, velvety gravy and buttery potatoes,” he said"
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(1 rating)
yield
6 -8
prep time
10 Min
cook time
20 Min
method
Pan Fry
Ingredients For english pea and onion salad
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5 ozslab bacon, cut into 1/4-inch cubes
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2lemons, zested and juiced
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1 Tbspextra-virgin olive oil
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1 smonion, diced and rinsed under cold water
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3 Tbspmayonnaise (not miracle whip)
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4 Tbspgrated parmesan cheese
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4 Tbspmixed chopped fresh herbs, such as parsley, mint, tarragon and basil
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2 lgeggs, hard-cooked and finely diced
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salt and pepper to taste
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2 cfresh or thawed frozen peas
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2 Tbspsliced almonds, toasted
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2 Tbspbread crumbs, toasted
How To Make english pea and onion salad
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1Heat oven to 400 degrees and line a baking sheet with foil. Spread bacon cubes on baking sheet and cook until caramelized and crispy, 15 to 20 minutes. Strain off rendered fat and set aside to cool.
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2Meanwhile, combine lemon zest and juice, olive oil, onion, mayonnaise, 2 tablespoons Parmesan, 2 tablespoons fresh herbs and the eggs in a large bowl. Season with salt and pepper to taste.
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3If you’re using fresh peas, chop them to tenderize; if using frozen, strain off excess moisture. Fold peas into dressing. Transfer mixture to a shallow serving bowl and spread in an even layer.
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4Sprinkle remaining 2 tablespoons fresh herbs over the top, then create a layer of the remaining 2 tablespoons Parmesan cheese. Top with almonds, then bread crumbs and finally bacon.
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