Ingredients
1/4 to 1/2 teaspoon kosher salt
2 cups shelled English or snap peas (1 3/4 to 2 pounds unshelled) – see Note
1/2 cup chopped celery (2 large stalks)
5 tablespoons chopped green onions (around 4 or 5)
3 large slices bacon, cooked and crumbled
2/3 cup sour cream
1 1/2 teaspoons curry powder (or more, depending on the strength of your curry powder)
Fresh ground pepper, to taste
1/2 cup salted roasted cashews, coarsely chopped
Instructions
- Bring a small pot of water to a boil. Add kosher salt and the shelled peas. Cook just until peas are crisp-tender, around 2 to 3 minutes. Strain and immediately place peas in a bowl of ice water for around 5 minutes (this will stop them from cooking and also keep their pretty green color). Remove peas from bath and set on paper towels to dry.
- In a medium mixing bowl, stir together the blanched peas, celery, green onions, and bacon.
- In a small mixing bowl, stir together the sour cream and curry powder; season to taste with salt and pepper. Fold into the pea mixture just until coated. Gently stir in the cashews.
- Adjust the curry powder and salt as needed just before serving.
Notes
Make ahead: Salad can be made earlier in the day and stored, covered, in the refrigerator.
Note on fresh pea weight: the weight of the peas needed for this dish varies based on the size of the peas. If you end up with several pods with tiny peas, then you will need more unshelled peas to get 2 cups shelled.
Variation: instead of fresh peas, use 10 ounces frozen peas. Place the peas in a colander and place under hot running water until thawed and not crunchy; drain, dry and throw away any peas that look dried out
- Category: Side salads, gluten free, easy entertaining, picnics
