Spicy Green Pea Salad
by Betty Douglass
Fresh May peas combined with Bennett’s Creek Farm Market & Deli roasted peanuts and a touch of curry powder make a tantalizing spring salad.
- 1 cup Bennett’s Creek Farm Market Unsalted Gourmet Peanuts
- 1 to 2 pounds fresh May peas
- 1 Tbs. dried chives
- 1/2 to 1 cup mayonnaise
- 1 to 2 tsp. curry powder
- 1 (6-ounce) can water chestnuts, drained and finely chopped
Process peanuts in a food processor until coarsely ground.
Shell and cook peas until just tender, rinse in cold water, drain well. In a large bowl, combine cooked peas, ground peanuts, chives, curry powder, water chestnuts and just enough mayonnaise to hold together, but not saturated (keep it slightly dry). Cover tightly and chill overnight.
Add more mayonnaise and curry powder to salad as desired before serving.
Serve on lettuce cups.
Makes 4 to 6 servings
If desired, use Jim’s Gems Peanuts (Cajun seasoning) omitting the curry powder.