English Pea and Onion Salad

Lynn Dine


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"

pinch tips: How to Wash Fruits & Vegetables






10 Min


20 Min


Pan Fry


5 oz
slab bacon, cut into 1/4-inch cubes
lemons, zested and juiced
1 Tbsp
extra-virgin olive oil
1 small
onion, diced and rinsed under cold water
3 Tbsp
mayonnaise (not miracle whip)
4 Tbsp
grated parmesan cheese
4 Tbsp
mixed chopped fresh herbs, such as parsley, mint, tarragon and basil
2 large
eggs, hard-cooked and finely diced
salt and pepper to taste
2 c
fresh or thawed frozen peas
2 Tbsp
sliced almonds, toasted
2 Tbsp
bread crumbs, toasted

Directions Step-By-Step

Heat 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.
Meanwhile, 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.
If 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.
Sprinkle 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.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American