english pea and onion salad

Name: English Pea and Onion Salad
Prep time: 10 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 5 ounce(s) slab bacon, cut into 1/4-inch cubes; 2 - lemons, zested and juiced; 1 tablespoon(s) extra-virgin olive oil; 1 small onion, diced and rinsed under cold water; 3 tablespoon(s) mayonnaise (not miracle whip); 4 tablespoon(s) grated parmesan cheese; 4 tablespoon(s) 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 cup(s) fresh or thawed frozen peas; 2 tablespoon(s) sliced almonds, toasted; 2 tablespoon(s) bread crumbs, toasted

(1 RATING)

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Lynn Dine

Tampa, FL

Updated on Nov 19, 2014

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"

Rate

prep time 10 Min

cook time 20 Min

method Pan Fry

yield 6-8 serving(s)

Ingredients

5 ounces slab bacon, cut into 1/4-inch cubes
2 - lemons, zested and juiced
1 tablespoon extra-virgin olive oil
1 small onion, diced and rinsed under cold water
3 tablespoons mayonnaise (not miracle whip)
4 tablespoons grated parmesan cheese
4 tablespoons 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 cups fresh or thawed frozen peas
2 tablespoons sliced almonds, toasted
2 tablespoons bread crumbs, toasted

How To Make english pea and onion salad

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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.
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