Shell ‘n Pea Salad
Chef Lucas McKinney’s Shell ‘n Pea Salad is a hearty crowd pleaser that keeps well when made ahead for a big family meal – at Easter or for any occasion.
Ingredients
- 1 cup dried black eyed peas
- 2 garlic cloves
- 1/2 medium yellow onion
- 1 celery stalk
- 2 bay leaves
- 3 cups frozen green peas
- 2 cups Blue Plate Mayonnaise
- 1 lemon, zested and juiced
- 2 tablespoons chopped parsley
- 1 tablespoon chopped chives
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh rosemary
- 2 cups sugar snap or snow peas, veins removed from pods and cut into medium diced segments
- 1 cup diced red onion
- 1 cup grated carrot
- 3 cups grated white cheddar cheese
- 4 hardboiled eggs, finely grated
- 2 cups capers, pan fried in shallow oil until crispy
- Salt, to taste
- Black pepper, to taste
Directions
- Cook the black eyed peas: In a pot with salted water, boil the dried black eyed peas with the garlic cloves, onion, celery and bay leaves until the peas are cooked through but not mushy. Strain the peas into a sealable bowl, cover and cool in the refrigerator. Once cooled, remove the seasoning vegetables. (It should yield around 2 1/2 cups of peas.)
- Flash blanch the frozen peas, strain and set aside to cool.
- Make the lemon aioli: In a bowl, add the mayo, lemon zest and lemon juice (remove any seeds). Mix well to combine; set aside.
- In a separate bowl, mix together the parsley, chives, thyme, tarragon and rosemary.
- In a large bowl, place the black eyed peas, blanched green peas and sugar snap peas. Add the lemon aioli and herbs and mix well to combine. Mix in the diced red onion and grated carrot and season to taste with salt and pepper. Place the salad in a serving bowl or dish and sprinkle on the crispy capers; top with the grated cheese and then the grated egg, finishing with a sprinkling of black pepper.
- This salad can be served in a large bowl or serving dish or on individual small plates lined with a piece of bibb or butter lettuce.
