Split Green Pea and Ham Salad with Bacon

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Split Green Pea and Ham Salad with Bacon Recipe

By Tammy Algood Published: March 1, 2013

  • Yield: 8 Servings



  1. 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.
  2. 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.
  3. 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.
  4. 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.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at talgood@tnelectric.org.

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