Broadway Pea Salad Clinkerdagger Copy Recipes

BROADWAY PEA SALAD

Steps:

• BROADWAY PEA SALAD From Clinkerdagger 1/2 C mayonnaise 1/2 C sour cream 1 t. white pepper 1 t. kosher salt 4 oz. snow peas, bud and strings removed 3 1/2 pounds frozen baby peas, thawed but not cooked 2 1/2 oz. red onion, 1/4" dice 3 oz. bacon, cooked crisp and chopped 1/4" pieces 5 oz. water chestnuts, sliced Blend together mayonnaise, sour cream, white peper and salt. Combine snow peas, baby peas, water chestnuts, bacon and red onions with dressing until ingredients are well coated. Refrigerate at least 24 hours before serving. Stir twice to redistribute. Note: Peas must be naturally thawed. Slow thawing under refrigeration is best. Room temperature is acceptable but do not place in water. Place the thawed peas on paper-towel lined pans and let stand at room temperature for 30 minutes to purge the remaining excess moisture from peas. If peas are not thoroughly thawed or have been thawed in water and not properly drained they will dilute the dressing. Yield: 8 servings

BROADWAY PEA SALAD (CLINKERDAGGER COPY)

Steps:

• Blend together mayonnaise, sour cream, white pepper and salt. Combine snow peas, baby peas, water chestnuts, bacon and red onions with dressing until ingredients are well coated.
• Refrigerate at least 24 hours before serving. Stir twice each day to redistribute dressing.
• Note: Peas must be naturally thawed. Slow thawing under refrigeration is best. Room temperature is acceptable, but do not place in water. Place the thawed peas on paper-towel lined pans and let stand at room temperature for 30 minutes to purge the remaining excess moisture from the peas. If peas are not thoroughly thawed or have been thawed in water and not properly drained, they will dilute the dressing.
• Yield: 8 servings.
• Approximate nutrition per serving: 367 calories, 19.7 grams fat (5.6 grams saturated, 48 percent fat calories), 14 grams protein, 34 grams carbohydrate, 29 milligrams cholesterol, 10 grams dietary fiber, 838 milligrams sodium.

CLINKERDAGGER SALAD

Steps:

• Wash spinach thoroughly.
• Spin or blot dry and tear into bite-sized pieces.
• Chop egg whites.
• In separate dish mash egg yoks, vinegar, sugar and mustard together.
• Put all salad ingredients in a bowl.
• Pour dressing on top.
• Toss.

CORNUCOPIA SALAD

Steps:

• Toss all ingredients in bowl.
• Serve with citrus blue cheese vinaigrette.

MOTHER'S PEA SALAD

Steps:

• Mix all ingredients together.
• Chill for several hours or overnight.

FRESH ENGLISH PEA SALAD

Steps:

• Remove peas from pods. Bring a pot of very salty water to boil. Add peas and boil for about 1 minute, just until color changes to a consistent bright green. Remove and cool in ice water or under running cold water. (The cold water stops the cooking and keeps the peas bright green.).
• Wash and dry mint and arugula. In a bowl, combine peas with mint and arugula. Add juice of 1 lemon, olive oil, and a pinch of salt and pepper. Shave half of the pecorino onto a cutting board and reserve. Shave remaining pecorino, chop, and add to salad; toss. Taste and adjust seasoning with more lemon juice or olive oil as desired.
• 3. Serve immediately, topped with reserved shaved pecorino cheese.