this unique recipe is inspired by a side-dish that can be found at a road-side produce stand/sandwich shop in tallahassee, florida. i don’t think i’ve ever had it, as the original formula is loaded with bacon and mayo, but K loved it as an accompaniment to the shop’s delightfully fresh tomato sandwiches. it doesn’t photograph well, but it is incredibly simple – peas, peanuts, bacon, red onions bound together with mayonnaise – so i have attempted to create a vegan modulation of it on several occasions. while delicious, it is decidedly rich, even without the pork belly, so it has been delegated to the ranks of “holiday food” in our house. i think the salad is a vibrant and refreshing balance to the heaver starch-based sides often found on a holiday plate, and its simplicity is welcome to both the chef and the diner in the context of complex and rich proteins.
makes about two quarts for family dinners or strategic leftovers as it keeps well, for about 4-5 days, depending on the quality of your mayonnaise
32 oz bag frozen green peas, thawed
16 oz jar peanuts, dry roasted and unsalted
1 medium red onion, minced
1 1/4 cup vegan bacon, chopped into bits
2 cups vegan mayonnaise
– make sure peas are totally thawed and either drain or pat completely dry
– combine all ingredients
– chill in the fridge for at least an hour before serving.