Pea Salad (From Clinkerdagger Restaurant)
Created by Galley_Wench on October 16, 2012
- Servings: 8
- Prep Time: 45m
- Cook Time: 24h
- Recipe #6802
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon white pepper
- 1 teaspoon kosher salt
- 4 ounces snow peas, strings and buds removed
- 3 1/2 pounds frozen peas, thawed but not cooked (see note below)
- 2 1/2 ounces red onion, diced
- 3 ounces bacon, crisp and chopped 1/4 inch pieces
- 5 ounces water chestnuts, sliced
How to Make
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Step 1: Note: Peas must be thawed naturally, do not cook or microwave. Slow thawing in the refrigerator is best. They can be thawed at room temperature but do not place in water. Once thawed, place the peas on a paper-towel lined pan and let stand room temperature for 30 minutes. This will purge the remaining moisture from the peas and prevent the excess water from diluting the dgressing
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Step 2: In a large bowl blend together the mayonnaise, sour cream, white pepper and salt.
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Step 3: Add the snow peas, baby peas, water chestnuts, bacon and red onions to the dressing. Blend carefully until all ingredients are well coated.
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Step 4: Cover and refrigerate for at least 24 hours, stirring carefully twice daily to redistribute the dressing.