I was exchanging emails with the world’s best mom-in-law around Thanksgiving, and she was very excited about this pea salad recipe she was planning on making for everyone gathering at her home for the feast. She’d come across it during a trip to Ohio earlier in the fall, and was looking forward to making and sharing it at the feast.
We weren’t there to sample it, but the idea of pea salad got into my head, and I went in search of options…
I am fairly certain that mom’s salad involved cheese, bacon, and mayonnaise. The version I chose to try, from Gourmet magazine via epicurious.com, called for a simple oil and vinegar (I chose champagne) dressing, some freshly chopped scallion and radishes, and a bit of tarragon. I am not a fan of the tarragon, so subbed dried basil, and added a bit of salt and Aleppo pepper to round out the flavor.
Of course! Cheese! I shaved a bit of Sartori BellaVitano in and gave it another good toss.
•1 (14 oz) bag frozen peas, thawed)
•1/2 cup (3) scallions, chopped
•1/2 cup radishes, diced
•1/4 tsp seasoned salt
•1/2 tsp Aleppo pepper
•1/2 tsp dried basil
•2 tbsp olive oil
•1 tbsp champagne (or white wine) vinegar
•Cheese, shaved BellaVitano was lovely, but I’d not say no to a nice bit of crumbled feta.
Add the freshly shaved or crumbled cheese and toss again, then serve cold or at room temperature.
This was good right away, but better after resting in the fridge overnight (and adding the cheese).
I’ll wager mom’s bacon and mayonnaise version was really good, but this wasn’t at all that shabby, and mebbe just a little better to indulge in on a non-feast day.