Split pea salad
3
Points®
Total time: 1 hr 25 min • Prep: 25 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
A classic American favorite soup is deconstructed into a rich and delicious side dish. Full of satiating peas, smoky bacon, potatoes and a zingy mustard vinaigrette, this dish makes a wonderful accompaniment to pork roast and even flakey white fish such as grouper or cod. Though the prep time is a quick 25 minutes, you can cut 30 minutes from the cooking time by choosing microwaveable, cooked lentils. The vinegar in the dressing can discolor the peas, so be sure to make this one close to serving time to keep the bright green peas vibrant.
Ingredients
Uncooked green peas
¾ cup(s), dried or split
Frozen green peas
1½ cup(s), thawed, or shelled fresh
Uncooked center cut bacon
4½ oz, thick-cut, cut into 1/2-inch pieces
Uncooked new potatoes
¾ pound(s), small size (golf ball size or smaller), quartered
Kosher salt
¾ tsp, or to taste
Black pepper
¼ tsp, freshly ground (or to taste)
White wine vinegar
4 tsp, divided
Whole-grain mustard
2 Tbsp
Chives
¼ cup(s), coarsely chopped
Instructions
1
Cook dried peas in a large pot of salted boiling water until they’re tender but not yet split, 30-35 minutes; drain and place in a large bowl along with fresh peas.
2
Cook bacon in a large skillet over medium heat until crispy and most of the fat has rendered, 8-10 minutes. Using a slotted spoon, transfer bacon to bowl with peas, leaving fat in skillet.
3
Add potatoes to same skillet; season with salt and pepper. Cook, stirring occasionally, until potatoes are completely tender and golden brown on all sides, 10-15 minutes. Remove from heat; add 1 Tbsp vinegar and mustard, tossing potatoes to coat.
4
Scrape everything from the skillet into bowl with peas; add chives. Season with salt and pepper, and toss to combine, adding 1 tsp more vinegar if you like your peas on the tangy side.
5
Serving size: 1 c
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