Pea Salad With Bacon and Eggs |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
And no mayo! All You, MAY 2005 Ingredients:
4 large eggs |
2 cups peas |
6 slices smoked bacon, cut crosswise into 1/2-inch pieces |
1/2 small onion |
1 garlic clove, smashed |
1 tablespoon extra virgin olive oil |
1/2 tablespoon red wine vinegar |
1/2 teaspoon whole grain mustard |
Directions:
1. Hard-boil eggs: Put eggs into a small saucepan, add enough water to cover and bring to a rolling boil over medium-high heat. Turn off heat, cover and let stand for 20 minutes. Drain, then cover eggs with ice water. Let stand until eggs are cold, about 5 minutes. Drain, then peel.
2. Meanwhile, bring a medium saucepan half full of water to a boil. Add peas, reduce heat and simmer until peas are tender, 7 to 10 minutes. Drain and rinse with cold water.
3. Cook bacon in a skillet over medium heat, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels.
4. Pour off all but 1 tablespoons fat from pan; add onion and garlic to pan and cook, stirring, until softened, about 5 minutes.
5. Remove from heat. Stir in peas and bacon, followed by olive oil, vinegar and mustard. Chop eggs, add to salad and toss gently.
|
|