Fresh Spring Pea Salad with Dill
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Serves: small cold salad (3-4 servings)
This salad is so easy, with fresh green English peas, shallots, dill all team up with a little bacon for a wonderful side salad for any occasion, but perfect for Easter brunch.
What to get:
  • 10 oz English peas, fresh, shelled (about 2.25 cups worth)
  • 1-2 T shallots, thinly chopped
  • 2 T fresh dill weed, roughly chopped
  • 1 tsp mayo, light variety (I only use Best Foods!)
  • ~1/4 tsp lemon zest
  • 2-4 strips cooked bacon, crispy & chopped (4 if very small strips)
  • 2T shaved parmesan/pecorino cheese
  • ⅛ tsp extra virgin olive oil (good quality)
  • kosher salt, to taste
  • ground black pepper, fine, to taste
What to do:
  1. Cook bacon on stove, till crisp, chop & set aside.
  2. In ~2 cups lightly boiling water, blanch peas until tender but not overcooked or mushy (2-6 minutes), depending on peas, then immediately plunging them into bowl of ice water to stop cooking.
  3. Drain peas thoroughly, and place in large mixing bowl.
  4. To bowl, add shallots, dill, lemon zest, shaved cheese, bacon, mayo & oil, combining well.
  5. Season with salt & pepper to taste.
  6. *If peas are not sweet (mine were very sweet), you can add a very small pinch of sugar as desired.
  7. *Add additional mayo, oil, salt or pepper as needed.
  8. Refrigerate salad covered until ready to serve, slightly chilled.
This one is good for a small family as a side, and for a BBQ, but can easily be doubled or increased for brunch, etc. Make ahead and store in the fridge! Seasonal, fresh peas are the best if you can find them!
Recipe by the dinnervine at