StealthFire Southern Pea Salad
Creamy. Cool. Refreshing. Wait, what's that got some kick to it. Nice!
Ingredients
The Salad
- 16 oz peas, frozen (thawed and drained)
- 75 g pepper, bell, red, roasted julienne, about 1" long
- 6 oz cheese, pepper jack shreded
- 75 g onion, red slivered lengthwise
The Dressing
- 100 g sour cream
- 100 g mayonnaise
- 15 ml vinegar, apple cider
- 10 g sugar, white, granulated
- 1 clove garlic, fresh crushed
- 2 g celery seed
- 3 g pepper, black, fresh cracked
- 3 g salt, kosher to taste
- 1 g pepper, cayenne, dried, ground
Instructions
Mise
- Thaw your peas in a basket strainer. Give them a good rinse.
- Shred your cheese.
- Roast your red pepper if you don't have one handy.
- Slice your onion.
- Measure everything else
The Salad
- Toss your peas, peppers, cheese and onions together.16 oz peas, frozen, 75 g pepper, bell, red, roasted, 6 oz cheese, pepper jack, 75 g onion, red
The Dressing
- Dissolve your sugar in your vinegar. You can nuke the vinegar if you want. It'll go faster. If you do nuke it, let it cool before adding your mayo and sour cream.15 ml vinegar, apple cider, 10 g sugar, white, granulated
- Add everything else to the vinegar/sugar mixture. Mix until homogeneous. Chill until necessary. Kinda a rule for life, really.100 g sour cream, 1 clove garlic, fresh, 2 g celery seed, 3 g pepper, black, fresh cracked, 1 g pepper, cayenne, dried, ground, 100 g mayonnaise
Showtime
- Toss salad with dressing until homogeneous.
- Taste it.
- Adjust the seasoning.3 g salt, kosher
- Taste it. Adjust the seasoning. Chill until service.
Notes
This is a classic Sunday Church Social dish, but there are some things about the standard version that just annoy the crap out of me.
The first thing is the cheese. It’s usually cubed mild cheddar or worse, chopped up American cheese slices. It’s either too much of a good thing or too much of a mediocre thing. So that’s two things right of the bat I have to mess with. I shred my cheese to keep from getting a couple dice sized bits in one mouthful and I get rid of the cheddar or, God forbid, American and go with something with a little more kick, like pepper jack. Granted, it’s also a boring cheese, but at least shredded and inoffensive while providing a nice little kick.
My other issue is that standard pea salad is a little Pat Boone for me. Southern pea salad is better with celery seed and the bacon, but today’s version is going to leave the bacon out. I want it more refreshing to go with the weather, so I'm replacing the bacon with roasted red pepper strips. Oil packed, sun dried tomato strips would also be nice, but I’m going with the peppers. It's a theme. Pepper Jack, roasted red peppers and surprise! Cayenne to cut through the dressing.
Nutrition
Serving: 4ozCalories: 245kcalCarbohydrates: 1g
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