Pea Salad with Bacon and Parmesan Cheese
Serves 6-8 on a buffet. Recipe easily doubles
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
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.
Serving Suggestion: Line a large platter with lettuce leaves. Mound pea salad towards one end of the platter and fill the other end of the platter with tomato wedges, hard-boiled egg quarters and midget gherkins
Zesty Ham and Pea Salad
For extra freshness add peeled and sectioned orange or tangerine slices.
1/3 cup mayonnaise
1 tablespoon milk
2 1/4 teaspoons prepared mustard
1 1/4 teaspoons chopped chives
3/4 pound fully cooked ham
1 9-ounce package frozen peas, thawed
1 1/2 cups leaf lettuce, torn
1/3 cup thinly sliced red peppers OR jarred roasted red peppers
In a small bowl combine mayonnaise, milk, mustard and chopped chives. Cover and refrigerate at least 30 minutes.
Cut ham into julienne strips; set aside. In a large bowl combine the ham, peas, lettuce and thinly sliced red pepper.
To serve, spoon the dressing over salad; toss lightly.