Summer Salad Week:: Fresh English Pea Salad

Hi All! It's Nicole, Annette's web manager and friend, and I'm back for our second salad of the week. Here in Atlanta, we have an incredible Tex-Mex restaurant, Taqueria del Sol. They make an incredible English pea salad that I literally dream about. It is a lot like the below version, from an archived issue of Atlanta Magazine's HOME, but it's made with jalapenos. The flavor profiles will remind you a lot of Southern staples like deviled eggs and potato salad, but the snap of the peas is exactly the cool crunch you need for a great summer salad.To be honest, I think this would be excellent served alongside a big scoop of chicken salad, but thanks to the baby arugula that's included, I think it stands on its own just fine. By the way, 4th of July is just around the corner, and I think this would be an excellent dish to bring to a cookout!

Fresh English Pea Salad

Serves 8–10

For the salad, you will need:

- 2 ½ cups fresh English peas, shelled and blanched (or frozen peas defrosted if in a pinch!)

- 1 cup celery with leaves, diced fine

- ½ cup parsley, chopped

- 6–8 medium radishes, sliced very thin

- 4 large eggs, hard-boiled, peeled, and still warm

- 1½ cups Irish cheddar cheese, grated- ½ cup baby arugula

For the dressing, you will need:

- ½ cup Dukes mayonnaise

- 1 ½ tablespoons Dijon mustard

- 2 tablespoons white balsamic vinegar

- Juice of one lemon

- Salt and cracked pepper to taste

- 2 tablespoons very fine olive oil

To prepare:Combine salad ingredients in a large bowl. Mix the dressing ingredients until well blended, and toss. Just before serving, garnish with a ring of baby arugula. PHOTOGRAPH BY RAFTERMEN Styling by me