Something is Always Cooking at the Museum
Museum of Old Newbury Board Member
Emily Hoffman
shares the "pea"-erfect summer salad here.
Pea Salad
1 large package frozen peas (or 1 pound fresh...'tis the season!)
1/2 lb. bacon, cooked and crumbled
1 large green pepper, chopped
1 onion, chopped
2 large stalks celery, sliced
3/4 head iceberg lettuce
6-8 teaspoons mayonnaise
1/2 teaspoon sugar
1/4 cup grated Parmesan cheese
Freshly ground black pepper to taste
Salad is layered, like lasagna. Press each of the layers down gently. Place lettuce leaves to cover bottom of serving dish. Dot with mayonnaise. Sprinkle with portion of onion, pepper and celery. Sprinkle with portion of sugar. Layer 3/4 cup of uncooked frozen peas. Salt and pepper lightly. Sprinkle with 2 tablespoons of crumbled bacon. Repeat process until bowl is full. Finish with grated cheese. Serves 6-8.