Pea Salad Recipe:

This pea salad recipe is savory with bacon, parmesan cheese and a zippy horseradish cream sauce.  Forever a favorite at potluck suppers and backyard picnics.  Great on your next luncheon buffet.

Pea Salad with Bacon and Parmesan Cheese
Serves 6-8 on a buffet.  Recipe doubles easily

6-8 slices thick bacon, cut into 1/2-inch pieces
1 medium celery rib, thinly sliced
3 tablespoons finely chopped shallots
1/2 cup mayonnaise
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
1 teaspoon prepared white horseradish
3 tablespoons fresh lemon juice
3 tablespoons whipping cream
10-ounces frozen green peas, thawed and drained
1/2 to 3/4 cup grated Parmesan cheese
Salt and pepper to taste

Serving Suggestion: Line a large platter with lettuce leaves.  Mound pea salad towards one end of the platter.  Fill the other end of the platter with tomato wedges, hard-boiled egg quarters and midget gherkins

Cook bacon pieces until crisp.  Drain well on paper towels.  

OPTIONAL: Drain all but 1 tablespoon of bacon fat from skillet.  Briefly sauté the celery and shallots, about 1 minute.   Remove from skillet and allow to cool 

In a large bowl, mix the mayonnaise, mustard, sugar, horseradish, lemon juice and cream.  Add the celery, shallots and bacon pieces.  Toss well.  Add the peas and cheese and toss to coat.  Taste for seasonings and add salt and pepper as desired.  Cover and refrigerate about 1 hour or until chilled.