Since a spring lunch pot luck at our Martha Turner Sotheby’s – Kingwood office where I tried green pea salad for the first time, I’ve been developing my own variation of this fresh, delicious dish. I added shredded carrot and radish, and Hubby suggested blue cheese dressing which is the finishing touch to make this salad decadent. This is my recipe:
Green Pea Salad
1 (16 oz) bag frozen peas
3-4 eggs, hard boiled
1 garlic clove
1 tsp Tony Chachere’s creole seasoning
fresh finely ground pepper
1/4 cup blue cheese dressing
Hard boil eggs. Remove eggs from pot; add salt to hot water; add frozen peas; bring back to boiling. Drop garlic clove in boiling water to blanch for 20 seconds; then remove garlic. Pour peas into colander; transfer peas to large bowl of cold water to shock and preserve color; pour peas back into colander to drain.
Slice in food processor: blanched garlic clove + radish + carrots. Transfer veggie mix to mixing bowl.
Add to veggie mix: finely sliced scallion + peas + seasonings. Toss veggie mix and peas.
Add: chopped hard boiled eggs. (Pampered Chef chopper is a good gadget for chopping hard boiled eggs.)
Add blue cheese dressing; toss to coat salad evenly.
Options: Add crumbled bacon or diced ham for extra smokey, meaty flavor.
Homemade Blue Cheese Dressing
1 cup real mayo
1/4 cup milk (Whole milk or butter milk are best, but use what you have.)
fresh juice of 1/2 lemon
1/4 tsp garlic powder
1/4 tsp seasoned pepper medley
1/4 cup crumbled blue cheese
Whisk until smooth: mayo + milk + lemon juice + spices.
Fold in blue cheese.
Use 1/4 cup for decadent green pea salad, and store the rest in a jar with tight lid to dress salads or tomato slices.