I really enjoy the fresh sweet summer peas. I like to eat them raw and I normally just throw them into salads for a bit of sweetness and there is also the fresh pea pesto that I make fairly often. During the winter I came across the idea of a pea salad, sometimes called an English pea salad, which was basically peas and other bits in a mayonnaise based dressing. I liked the sound of the sweet pea and mayo combination and despite the fact that most recipes called for frozen or even canned peas I immediatly thought of making it during the summer with fresh peas. I admit that I have been procrastinating a bit now that summer is here as shucking 3 pints of peas sounded like a lot of work but I finally got around to it and it was worth the effort. The creamy mayo went really well with the sweet peas and red onions added a bit of bite along with the heat from the cayenne. Of course you cannot go wrong with adding bacon and cheese and the fresh mint was a really nice touch. One of the keys to this salad is letting it sit in the fridge for a while to let the flavours mingle. I enjoyed the pea salad the best when it was still cool from the fridge which is really nice on warm summer days.
Fresh Pea Salad(makes 4 side dish sized servings)
2 cup peas
2 strips bacon (cooked and crumbled)
1/4 cup cheddar cheese (cubed)
2 tablespoons red onion (chopped)
3 tablespoons mayonnaise
1 tablespoon sour cream
2 tablespoons mint (chopped)
1 pinch of cayenne
1. Mix everything and chill in the fridge.
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