- Ree Drummond has a recipe for the Best Pea Salad.
- The dish takes inspiration from the Pioneer Woman’s childhood Sunday brunches.
- Her pea salad is a mixture of frozen peas, pink onion, bacon, and cheese tossed with a creamy dressing.
Frozen peas turn into a aspect dish worthy of any summer season get-together with Ree Drummond’s Best Pea Salad. The Pioneer Woman salad, which is a nod to the Sunday brunches of her childhood, consists of remembered flavors and components corresponding to crispy bacon, skinny slices of pink onion, cubed cheese, and creamy dressing.
Ree Drummond’s pea salad is impressed by one she ate rising up
When sharing the recipe on her official Pioneer Woman web site, Drummond defined that her love for pea salad goes method again. All the way in which again to her childhood when she and her household would go to Sunday brunch.
“Despite all the other dishes competing for attention at Sunday brunch, the one I most remember was a delicious pea salad with big chunks of cheese, slivers of red onion, and a light, creamy dressing,” she recalled.
“I don’t even want to think about how many metric tons of the stuff I must have consumed through the years, but I loved it … and still love it every bit as much today,” the Food Network star added. “It’s a fun, simple, seasonal salad that’s great for any spring or summer gathering.”
The Pioneer Woman recommends making the salad with frozen peas that aren’t fully thawed
Drummond is a frozen meals fan and that features frozen peas. However, she doesn’t recommend fully thawing a bag of frozen peas earlier than making pea salad.
“I let them thaw for just a bit at room temperature, but I don’t let them go all the way,” she mentioned. The cause? “You want them to stay nice and cold and firm so they don’t freak out and get mushy when you mix the salad together,” she defined.
While the peas thaw, she recommends prepping the salad’s different components. That consists of frying bacon, thinly slicing some pink onion, slicing cheese into small cubes (she suggests American or cheddar), and mincing contemporary parsley.
Ree Drummond serves pea salad with a mayonnaise and bitter cream dressing
The Super Easy! cookbook writer continues the journey down reminiscence lane with the creamy dressing she remembers from Sunday brunch. Drummond combines mayonnaise, bitter cream, salt, pepper, and white vinegar in a bowl.
With the dressing totally blended, she tosses it with the peas, cheese, bacon, pink onion, and parsley earlier than including extra salt and pepper to style. She additionally units some dressing apart for later.
Finally, Drummond covers the salad and places it within the fridge. Before serving she does one other style take a look at to see if the pea salad wants extra dressing or seasoning. “Sometimes the dressing ‘disappears’ a tiny bit when it sits in the fridge,” she mentioned.
And, as she famous on her website, the salad’s “even better” after it sits at room temperature for a half-hour earlier than serving.
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