Author Note: This is a republished article. Content mysteriously disappeared.
Did you hear my subliminal message, which inserted English pea salad, into your sub-consciousness?
(Hint: Find it in my previous work: Clover Bottom Developmental Center serves crock-pot comfort food)
Here by popular demand from Michelle Starkey is my English pea salad – Texas Style.
Once more, let me remind you – when cooking with Bonnie, we do not use recipes – we create.
Shall we?
Create English Pea Salad – Texas Style
Vital Ingredients
These ingredients form your pattern and must not be omitted. As for exact measurements, you’re on your own. The more peas & eggs you add, the more people you can serve.
2-3 cans baby green peas – drained
Grated yellow or white low-fat cheese
2-3 boiled eggs (I use the good-for-you kind of egg)
10-15 bread and butter pickle slices, finely chopped
Optional Ingredients
8-10 olives w/pimentos or small jar pimentos – finely chopped
Celery – go light – try 1 stalk finely chopped, then adjust to taste
Seasoning Pepper & Seasoning Salt to taste
Stretcher for Emergencies
This just came to me one day when I needed more green peas than were in my pantry. If you find yourself in a similar situation, drain 1 can of yellow hominy and add to mixture.
Topping & Add-Ins
After gently stirring vital and optional ingredients together, let the mixture meld in refrigerator overnight. (Don’t get too vigorous with stirring, you’ll squash the peas)
About 30-minutes prior to serving:
Squirt honey mustard as desired into mixture
How do we stir? Yes, gently stir in 2-3 tablespoons REAL mayonnaise and coat mixture. Do not be over-zealous with mayo, or you will end-up with a runny mess.
Transfer the English pea salad to your favorite bowl. I use a harvest gold cut glass bowl, which I inherited, making my salad auspicious with ancestor energy.
Topping – Sprinkle liberally with fresh shredded Parmesan cheese for a pretty presentation. When food looks good, appetites are better.
English Pea Salad – Texas Style – Notes
This seems to be a regional Texas dish, because the first time I took it to an office luncheon in Nashville, everyone went wild, having never eaten green pea salad.
You can change the whole look of it by changing the optional ingredients and cheese colors. The yellow hominy adds a happy, friendly tone. It’s especially pretty using all white cheeses and red pimentos.
I contend that every homemaker should own/create basic patterns, such as this one and keep the staple ingredients on hand for unexpected guests.
Every meal should have a conversation dish. When you make English pea salad, served Texas style, you will receive many compliments and recipe requests.
Are you excited to read more non-recipes written by this author?
