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Aunt Darla's Green Pea Salad

Source of Recipe

From "The Red Truck Bakery Farmhouse Cookbook" by Brian Noyes


Recipe Introduction

"My Aunt Darla, from 'BristolTennessee' (her family says it as one word to differentiate from those on the other side of State Street in Bristol, Virginia), is famous around our parts for her smoky pimento cheese recipe we use at the bakery. I was privy to another one of her Bristol delicacies: a chilled green pea salad that she brought out on special occasions. The crunch of cold chopped water chestnuts against the crisp peas in a creamy mayo dressing is worth the wait at a holiday meal, but I've taken to mixing up this cool dish in the summer to pair with crunchy foods like fried chicken and soft-shell crabs. My pal Travis Milton, a Virginia chef who hails from Darla's neck of the woods�albeit on the far *north* side of State Street�makes a version with bacon fat, cheese, and fresh herbs. That's a bit involved for Darla's kin, but I'm offering up some optional ingredients here to keep peace in the hills. If you can find May peas, English peas, or sugar snap peas at the farmers' market, as Travis does, grab those, although Darla and I both prefer to use frozen green peas, which really are just as good as fresh�but don't use off-color, mushy, canned peas. Darla doesn't include shredded cheese, as others do, because the salad is best after a day in the fridge, and she thinks the cheesy texture becomes too soggy. In one last text to Darla about her recipe, I asked if she didn't add just a *bit* of sugar. 'Honey, I add sugar to *everything,* even gravy. When are you coming down to give me some sugar?'"

List of Ingredients

◦ 3 thick slices smoky bacon (optional)
◦ 1 teaspoon apple cider vinegar
◦ 1 � cups mayonnaise
◦ 2 teaspoons sugar
◦ Kosher salt and freshly ground black pepper
◦ 1 small head iceberg lettuce, cored and coarsely chopped
◦ 1 small red onion, finely chopped
◦ 1 (8-ounce) can water chestnuts, drained and chopped
◦ 2 pounds green peas, frozen and thawed, or fresh, drained (see Note)


Recipe

In a medium skillet over medium heat, cook the bacon, if using, until crisped, 5 to 6 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, then coarsely chop it. Reserve 2 teaspoons of the rendered bacon fat, discarding the rest or saving it for another use.

Transfer the reserved bacon fat (if using) to a medium bowl. Use a fork to whisk the vinegar into the bacon fat, then whisk in the mayonnaise and sugar until well blended. If not using bacon, just whisk together the vinegar, mayonnaise, and sugar until well blended. Season with salt and pepper to taste. Cover and refrigerate until ready to use.

In a large bowl, combine the lettuce, red onion, water chestnuts, and the chopped bacon (if using). Add the peas and stir gently (don't smash the peas) until evenly distributed. Fold in the mayonnaise dressing until the ingredients are evenly coated. Cover and refrigerate for at least 2 hours before serving.

Serves 8 to 10






❧ Note:
If using fresh peas, quickly blanch them in boiling water for 1 minute or less, then shock them in a bowl of ice water before draining and using.