English Pea Salad Ii Recipes

Steps:

• Place peas in a large bowl.
• Chop hard boiled eggs and add to peas along with the minced onion, pickle relish, and mayonnaise.
• Stir gently to combine.
• Chill until ready to serve.

Steps:

• Drain English peas; cut cheese in small squares.
• Dice onion.
• Add bacon bits; cut celery in small pieces.
• Cut bell pepper in small pieces.
• Add Worcestershire sauce, mayonnaise, salt and pepper.
• Mix together and refrigerate.

Steps:

• In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Let cool. In a medium serving bowl, combine the bacon, peas, cheese, and eggs. Stir in the mayonnaise, lemon juice, and salt and pepper, to taste. Serve immediately or refrigerate until ready to serve.

Steps:

• Combine first 5 ingredients.
• Combine sugar, vinegar and oil.
• Bring to boil and stir until sugar dissolves.
• Add this mixture to other ingredients.
• Chill 24 hours before serving.

Steps:

• Remove peas from pods. Bring a pot of very salty water to boil. Add peas and boil for about 1 minute, just until color changes to a consistent bright green. Remove and cool in ice water or under running cold water. (The cold water stops the cooking and keeps the peas bright green.).
• Wash and dry mint and arugula. In a bowl, combine peas with mint and arugula. Add juice of 1 lemon, olive oil, and a pinch of salt and pepper. Shave half of the pecorino onto a cutting board and reserve. Shave remaining pecorino, chop, and add to salad; toss. Taste and adjust seasoning with more lemon juice or olive oil as desired.
• 3. Serve immediately, topped with reserved shaved pecorino cheese.