PEA SALAD
3 cans of (this is very important) VERY YOUNG TENDER Peas
1/2 of a medium white Onion, chopped
3 Hard-boiled Eggs, chopped
16 oz. Cheddar Cheese, grated
1 cup (or so) Real Mayonnaise
Salt and Pepper (to taste, but not much salt, or even none)
There is no particular order to the ingredients, but I like to add the peas
last to keep from squishing them. Also, it's best to sort of lift the
ingredients gently together to mix them, rather than stirring, as this also
spares them a mashing. You can add another can of peas without increasing the
other ingredients; this especially helps if you have over-seasoned the dish or
added too much mayonnaise.
Here's the order I do things in:
Boil the eggs, cool, peel, chop. Put in bowl.
Chop the onion. Add.
Grate the cheese. Add.
Add the mayo.
Salt [optional] and pepper.
DRAIN the Peas. Add.
Gently lift to mix thoroughly.
Test for taste, and do any adjusting accordingly.
Can be eaten right away, but best with a few hours chill. Best in the first 3
days, but can last a couple days more.
I can not stress the need for young tender peas enough. Pop tried making it with dry soaked peas once (I'm sure they were cheaper) and the result was rare nasty. Even just regular peas aren't as good. Incidentally, did you know there was originally no single word for one pea? 'Pea' is back-formed from the term 'pease' (pease porridge hot), a type of dish made from the vegetable boiled into a mush and flavored with bacon or ham.
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