I think a food processor would chop them too fine. I like that shredded texture as opposed to chopped.Īdd your chopped onions and green pepper. I like to do it by slicing iceberg or romaine. I like to cook my bacon in the oven-it only takes 20 minutes and it’s easy to clean up. Get your cooked items going: hard boiled eggs and bacon.Ĭook your bacon and hard boil your eggs. How to Make Pea Salad: Step by Step Photo Directions Grated cheese - Cheddar and parmesan cheese are our traditional choices.Bacon - Cook, cool, and crumble ahead of time.Green Pepper - 1 small pepper or half of a large one chopped.Onion - ½ cup chopped medium sweet yellow onion (I love the crunch of sweet onions).These crunchy lettuces stand up to sitting in the fridge overnight. Chopped romaine is my favorite for this, followed by iceberg. Lettuce - Chopped iceberg was probably the classic choice.Related: Be sure to try our Creamy Bacon Tomato Pasta Salad too! It’s my Aunt Fanny’s recipe and it’s been a family favorite for over 30 years! You can adjust for your own personal taste or that of your family. My original recipe only has the ingredients listed in the order you should put them in the bowl.ĭespite lack of measures, I’ve always made it by putting in enough of each ingredient so that it looks “right.”įor you my reader, I’ve measured and tried to get a good estimate of how much of any one thing you need. Like most of the recipes from my mom (Stacey’s Granny), I have a few lines jotted down on a recipe card. This pea salad has stood the test of time we’ve been making it for 40+ years and is still a family favorite. I started doing the same when I was a young wife and mom in the 80’s and 90’s. This traditional overnight salad was something my mom made for special occasions such as cookouts or large family gatherings. No matter what you call it, this pea salad recipe is a classic for a reason! You might also know it by similar names such as 7 layer pea salad, overnight 7 layer salad, or even make ahead layer salad. And when mom said she was making pea salad, this was the salad she meant. This recipe was simply known as “Pea Salad” in our family. I’ll discuss the science of this down in the FAQs. These simple ingredients come together and make magic in that bowl. In a clear glass bowl, it is gorgeous.īut the best part? It’s delicious. The ingredients for pea salad are easy-to-find, and many are probably already in your refrigerator. That being said, this salad is so yummy that it is worth the wait! My hand-written recipe card says 24 hours. You have to make it the day before you want to serve and eat it. I’m going to lead off with the most important step of this entire 7-layer pea salad recipe… Crisp lettuce and veggies, creamy dressing, zesty cheese and savory bacon combine to make magic in a bowl! And no dish delivers better on all those fronts than the classic wedge salad-a quarter of a head of iceberg lettuce dripping with creamy blue cheese dressing and scattered with crisp bacon, tomatoes, and more.This traditional 7 layer salad recipe has been in our family for decades, and there’s a reason it is still one of our all time favorite salads! This classic layered pea salad is perfect for potlucks or as an easy make-ahead meal. We're entering that time of year when foods need to be satisfying but not gut-busting. And yet, even if it isn't that hot out, it's definitely been getting warm enough that my water consumption is starting to spike while my appetite recedes (well, slightly, anyway). The other day I looked at the thermometer outside my New York City kitchen window and it read 105☏. Crisping the fresh bread crumbs in the rendered bacon fat adds more smoky, porky flavor to the dish.Quick-pickling the red onion reduces its harshness while adding a needed bright note to balance the creamy richness of the dressing and meaty bacon.Salting the tomato drains excess water, concentrating its flavor while seasoning it throughout.
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