By Anne Hy
Split Pea Salad
Anyone who’s ever driven up or down California’s 101 Freeway near San Luis Obispo knows about the restaurant Pea Soup Andersen’s. When I lived in Santa Cruz right after high school, I’d eat there on my way to or from Los Angeles, always ordering the split pea soup, because how could you not? Nothing there looks especially good, especially not the split pea soup, but hot damn if it isn’t tasty. This recipe has nothing to do with that place, other than it’s an obvious homage to split pea soup—one of the most delicious and ugly foods out there.
Updated at: Thu, 17 Aug 2023 08:45:23 GMT
Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
27
High
Nutrition per serving
Calories262.7 kcal (13%)
Total Fat1.8 g (3%)
Carbs49.6 g (19%)
Sugars10.1 g (11%)
Protein14.4 g (29%)
Sodium385.6 mg (19%)
Fiber13 g (46%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
¾ cupdried green peas
or split
kosher salt
1 ½ cupsfresh peas
shelled, or frozen and thawed
8sun dried tomatoes
slab or thick-cut bacon, cut into 1/2-inch pieces
0.75 poundnew potatoes
small, golf ball size or smaller, quartered
freshly ground black pepper
1 tablespoonwhite wine vinegar
plus more as needed
2 tablespoonswhole-grain mustard
¼ cupfresh chives
coarsely chopped
Instructions
Step 1
Cook the dried peas in a large pot of salted boiling water until they’re tender but not yet split, 30 to 35 minutes. Drain and place in a large bowl along with the fresh peas.
Step 2
Cook the bacon in a large skillet over medium heat until it is crispy and most of the fat has rendered out, 8 to 10 minutes. Using a slotted spoon, transfer the bacon (leaving the fat in the skillet) to the bowl with the peas.
Step 3
Add the potatoes to the same skillet and season with salt and pepper. Cook, stirring occasionally, until the potatoes are completely tender and golden brown on all sides, 10 to 15 minutes. Remove from the heat and add the vinegar and mustard, tossing the potatoes to coat and getting any of those awesome bacony potato bits into the mix.
Step 4
Scrape everything from the skillet into the bowl with the peas and add the chives. Season with salt and pepper, and toss to combine, adding more vinegar if you like your peas on the tangy side (I do).
Step 5
NOTE: If you can’t find split peas, other legumes or grains like lentils, spelt, or barley also work here.
Step 6
DO AHEAD: The salad can be made 1 day ahead and refrigerated.
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