Tuesday, July 12, 2011
Today's recipe comes from The Comfort Table by Katie Lee Joel
"In The Comfort Table, Katie dips into her archive of family recipes and updates all the classics from her childhood growing up in West Virginia."
Layered Pea Salad
For every family reunion or church dinner, my grandmother made her layered pea salad. She would put it in her big yellow Tupperware bowl, and I'd get so excited when I saw it in the refrigerator. When I make it, I like to put it in a clear glass bowl so that everyone can see the beautiful layers.
1 head of iceberg lettuce, chopped into 1 1/2 pieces
1 cup chopped celery (2 stalks)
1 cup chopped red bell pepper (1 medium bell pepper)
One 10-ounce package frozen peas, thawed
8 scallions, white parts only, chopped
1 cup mayonnaise
1 tablespoon sugar
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon bacon, fried until crispy, drained, and crumbled
1/2 cup grated sharp Cheddar cheese
Place the lettuce in a large clear bowl. Top with a layer of celery, then the red bell pepper, the scallions, and the peas.
In a small bowl, combine the mayonnaise, sugar, and parsley. Spread the mayonnaise mixture evenly over peas. Sprinkle with the cheese and bacon. Cover and refrigerate until ready to serve.
(Yield: 6 to 8 servings)
Prep time: 15 minutes