Do you ever wonder why? Why do people do the things they do? Traditions? But what’s behind that tradition? I am a sucker for all those mussy Hallmark Movies. I know, most of them are the same two movie. Boy meets girl. Instant dislike, but they are thrown together by inescapable circumstances and the friction leads to sparks and sparks lead to love. Or the couple that were the perfect high school sweethearts. They split, and years later find themselves together again and the sparks are still there. I was watching one of those sappy movies this morning while searching the internet for the answer to a food question. As the movie ended, the bride threw her beautiful bouquet. That got me to wonder, why the bouquet and why is it thrown? Turns out there are pages and pages on the internet to answer those two burning questions, but nothing about the history of Pea and Cheddar Salad. Not one word. Is it too much to ask where did this combination come from? Why? Who thought cold peas and chunks of cheese would make a delicious pairing? I mean, on the surface eating cold peas doesn’t sound all that appealing to me. Yet this cold, lightly creamy salad is wonderful. When I make this salad for family gatherings that include a lot of children, the recipe is a bit more kid-friendly. When entertaining a group of adults at my table, I like to skip the bacon bits and use shallots rather than green onions. My guys like both, although being big kids at heart, I really think the Thanksgiving Salad is their favorite.
Oh, and one more thing – the reason behind the bouquet in the first place, not a pretty one. And definitely not something to discuss while making a salad . . .
Pea and Cheddar Salad with Shallots
1 Box (10 oz) Frozen Young Peas
½ Cup Cheddar Cheese, cut into small cubes
3 Tablespoons Mayonnaise
2 Shallots, sliced
Kosher Salt to taste
White Pepper to taste
Rinse peas under cold water to thaw. Break apart, and place in a large bowl.
Cut cheese into small cubes. Add to peas. Blend in mayonnaise and shallots. Season with salt and pepper to taste.
Chill 30 minutes or until ready to serve.