Well, okay then. The only people who don’t like pea salad are Nazis and illegal immigrants.
I used to put canned tuna, chopped lettuce, tomato, and cucumber in a bowl, bring a can of peas to a boil and dump it over the tuna salad, add garlic and onion powders, salt and pepper, a bunch of mayo, and mix it up. The hot liquid wilted the lettuce and warmed everything up. Warm, wet tuna salad…mmm.
I’m a purist. I love boiled/steamed peas so much that anything more would detract from their goodness.
However, I will keep an eye on this thread to see if anything tempts.
Peas and carrots and pearl onions, in tomato aspic.
I made samosas with peas and potato, just last night.
I like peas mixed in with mashed potatoes.
My “of course” is a reference to my history of posting recipes; somehow, most of them come from the Homesick Texan. Pea Salad is definitely a Southern classic.
For general Texas Culinary History, it’s hard to beat Robb Walsh.
Boil/steam your peas until bright green (a minute or two), then toss with a drizzle of toasted sesame oil, some finely chopped chives, and salt to taste. I make this sometimes as a snack.
How about a pea and basil soup with grilled sausages?