Clinkerdagger’s pea salad is a simple dish that has earned its place on many tables thanks to fresh peas, a creamy dressing, and crispy bacon. This Broadway pea salad copy has fans who swear by its balance of flavors and easy prep. It’s the kind of recipe that feels like a little secret worth sharing at picnics and potlucks. 🥗
The magic lies in combining thawed baby peas, snow peas, water chestnuts, and bacon with a blend of mayonnaise, sour cream, white pepper, and kosher salt. Letting it marinate for at least 24 hours in the fridge lets all those flavors mingle like old friends catching up. You don’t just eat this salad; you savor it. 😋
Many have tried to recreate this Clinkerdagger classic, but the key is in the thawing process—no microwaving or cooking, just slow thawing and careful draining. This keeps the texture spot on, preventing that dreaded soggy salad situation. Perfect for adding a little green and crunch to your summer menu! 🥒🥓
Ingredients List & Step-By-Step Instructions For Clinkerdaggers Pea Salad Recipe
This pea salad blends crisp peas, crunchy bacon, and a creamy dressing with a tangy twist. It also sneaks in red onion, cheese, and a few fresh touches like dill and lemon juice to keep things zesty. Below, the recipe lays out the ingredients clearly, followed by simple steps to bring it all together.
Step 1
Start with fresh or frozen peas—3 ½ pounds of frozen baby peas work perfectly. Blanch them quickly in boiling water for about 2 minutes until bright green, then rinse with cold water to chill.
While peas cool, cook 8 ounces of bacon slowly until crisp but not burnt. Crumble the bacon once cooled. Chop ½ cup of red onion finely to bring a sharp, tangy note that cuts through the richness.
Add 4 ounces of snow peas, thinly sliced, to boost crunch and freshness.
Step 2
For the creamy dressing, mix ½ cup mayonnaise with ½ cup sour cream in a bowl. Stir in 1 tablespoon lemon juice and 1 tablespoon vinegar for acidity. Season it with 1 teaspoon kosher salt and 1 teaspoon white pepper to make sure the flavors pop.
Now, shred 4 ounces of Parmesan or your preferred sharp cheese to fold into the salad, adding a savory, rich layer. Dice ½ cup of water chestnuts if you want extra crunch and a mild sweetness. This dressing balances tangy, creamy, and savory all in one bowl.
Step 3
Toss the peas, bacon, red onion, snow peas, cheese, and water chestnuts gently in a large bowl. Pour the dressing over and fold everything carefully to keep the peas intact.
Chill the salad for at least 2 hours to let flavors mingle. Before serving, sprinkle 2 tablespoons of fresh chopped dill and a handful of thinly sliced radishes or green onions for color and peppery crunch. Add 2 hard-boiled eggs, chopped, if you want a creamy, filling touch. Ready to serve chilled and watch it disappear! 🥗🥓😋
| Ingredient | Quantity | Notes |
|---|---|---|
| Frozen Baby Peas | 3 ½ pounds | Thawed but not cooked |
| Bacon | 8 ounces | Cooked until crispy |
| Red Onion | ½ cup, finely chopped | Sharp flavor |
| Snow Peas | 4 ounces, thinly sliced | For added crunch |
| Mayonnaise | ½ cup | Base of the dressing |
| Sour Cream | ½ cup | Adds creaminess |
| Lemon Juice | 1 tablespoon | Tangy note |
| Vinegar | 1 tablespoon | Balances flavors |
| Kosher Salt | 1 teaspoon | Seasoning |
| White Pepper | 1 teaspoon | Seasoning |
| Parmesan Cheese | 4 ounces, shredded | Sharp and creamy |
| Water Chestnuts | ½ cup, diced | Optional crunch |
| Dill | 2 tablespoons, chopped | Fresh herb boost |
| Radishes or Green Onions | For garnish | Crunch and color |
| Hard-Boiled Eggs | 2, chopped | Optional creamy addition |
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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