Iowa Pea Salad
Years ago, I became friendly with Diane McComber who at that time lived in Iowa. We were both board members of the Society of Wine Educators. As a university professor of food science, Diane also sat on the Iowa State Board to select wines to be sold at her state-owned liquor stores. We became fast friends. When she invited my husband and me to Iowa to help her judge at the Iowa State Fair, we jumped at the opportunity. One of the dishes she introduced us to during our visit, which I found delicious, was Iowa Pea Salad. Add it to your repertoire. Not only is it easy to make but it pairs with just about everything from ham to chicken to steak to veal to hot dogs and burgers. Or, put it on a layer of fancy greens and call it lunch. You can tart it up with the addition of bacon or fresh herbs too.
Ingredients:
1 package (20 ounces) frozen peas
¼ cup diced celery
¼ cup diced red pepper
¼ cup scallions, white parts only
½ cup diced cheddar cheese
¼ cup mayonnaise
2 hard-boiled eggs, chopped
½ teaspoon grated lemon rind
4 slices bacon, fried crisp and crumbled
1 teaspoon fresh herbs, chopped such as tarragon, mint, marjoram, or thyme (pick just one)
Salt and freshly ground pepper, to taste.
Cooking instructions:
1. Place peas in a colander and allow to thaw. Drain well.
2. In a large bowl, mix together celery, red pepper, scallions, cheddar cheese, mayonnaise, egg, lemon rind and fresh herb. If too dry, add another teaspoon of mayonnaise.
3. Season with salt and pepper to taste.
4. Refrigerate for at least one hour before serving.
5. To serve, garnish with bacon and chopped green scallion tops or chives.
Serves: 6-8
Wine recommendation: This will depend on what the dish is paired with, either ham, chicken, veal, pork, or even hot dogs. Whatever you choose, be sure it’s American just like this down home, regional favorite. Sweetened iced tea works well, too!
Years ago, I became friendly with Diane McComber who at that time lived in Iowa. We were both board members of the Society of Wine Educators. As a university professor of food science, Diane also sat on the Iowa State Board to select wines to be sold at her state-owned liquor stores. We became fast friends. When she invited my husband and me to Iowa to help her judge at the Iowa State Fair, we jumped at the opportunity. One of the dishes she introduced us to during our visit, which I found delicious, was Iowa Pea Salad. Add it to your repertoire. Not only is it easy to make but it pairs with just about everything from ham to chicken to steak to veal to hot dogs and burgers. Or, put it on a layer of fancy greens and call it lunch. You can tart it up with the addition of bacon or fresh herbs too.
Ingredients:
1 package (20 ounces) frozen peas
¼ cup diced celery
¼ cup diced red pepper
¼ cup scallions, white parts only
½ cup diced cheddar cheese
¼ cup mayonnaise
2 hard-boiled eggs, chopped
½ teaspoon grated lemon rind
4 slices bacon, fried crisp and crumbled
1 teaspoon fresh herbs, chopped such as tarragon, mint, marjoram, or thyme (pick just one)
Salt and freshly ground pepper, to taste.
Cooking instructions:
1. Place peas in a colander and allow to thaw. Drain well.
2. In a large bowl, mix together celery, red pepper, scallions, cheddar cheese, mayonnaise, egg, lemon rind and fresh herb.
3. Season with salt and pepper to taste.
4. Refrigerate for at least one hour before serving.
5. To serve, garnish with bacon and chopped green scallion tops or chives.
Serves: 6-8
Wine recommendation: This will depend on what the dish is paired with, either ham, chicken, veal, pork, or even hot dogs. Whatever you choose, be sure it’s American just like this down home, regional favorite. Sweetened iced tea works well, too!