Split Green Pea and Ham Salad with Bacon Recipe
By March 1, 2013Published:
- Yield: 8 Servings
- 1 pound split green peas dried
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 cup hazelnut oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 slices bacon thick-cut
- 1 cup sweet onions finely chopped
- 3 tablespoons sweet onions finely chopped
- 3 cup ham chopped, cooked
- 2 sprigs thyme fresh
- 1 bay leaf
- 1 cup chopped parsley fresh
- Place the peas in a large saucepan and add enough cold water to cover by 2 inches. Place over high heat and bring to a boil. Meanwhile, in a small bowl, prepare dressing. Whisk together the vinegar and mustard then gradually whisk in the oil. When blended, stir in the salt and pepper. Set aside.
- As soon as the pea-cooking water comes to a rolling boil, drain through a fine-mesh strainer and set aside. In the same saucepan, add the bacon and place over medium heat. Cook 5 minutes and transfer to paper towels to cool.
- Pour off all except 2 tablespoons of the bacon drippings and increase the heat to medium-high. Add 1 cup of the onions and cook 2 minutes. Stir in the ham, thyme, bay leaf and drained peas. Add 4 cups of water and bring to a boil. As soon as it comes to a boil, reduce the heat to medium, cover with the lid ajar and simmer 25 minutes or until the peas are tender.
- Meanwhile, crumble the bacon. Drain off any liquid if necessary and add the reserved dressing, bacon and parsley to the pan. Toss and transfer to a serving platter. Sprinkle with the remaining onions and serve warm.