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  • Writer's picture Kathy Cassel

Adventures in Cooking: Split Pea Salad

At the beginning of the year, we each make a list that's a combination of a goals list, to do list, and wish list. One of my item was to try 40 new recipes this year. I'll be sharing some of them, along with "old" favorites on this blog. The following recipe is one I just made. In fact, the blood from a cut finger is running down my key board as I type. Time out to change bandaids.

Okay, I'm back.

Overall, I prefer recipes with few ingredients, but I have several bags of dry beans and peas in the cupboard that I need to use. So I went on a search for recipes that use split peas. Here's the one I made tonight. Please note, this is real life, not a cooking blog, so I will include how things really went and our impressions of the food.

Warning: pictures contain blood!

2/3 cup dried split peas

1 1/2 cup vegetable broth (I used broth made from chicken bullion)

2 cups diced tomatoes

1 cup frozen corn kernels

2T fresh minced parsley

2T fresh minced basil

2T fresh minced chives

2T oregano (I forgot to buy this, so used oregano flakes from a jar)

Juice and zest of 1 lemon

2T olive oil

1T dijon mustard

1/2t garlic powder

1t maple syrup

salt and pepper to taste

1. Combine the split peas and broth in a medium saucepan over high heat. Bring to a boil, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed, about 20 minutes.

What really happened is that 15 minutes in, while the peas were still fairly hard, the liquid dried up and part of the peas scorched to the pan. I salvaged the rest, and they were tasty from the chicken bullion, although a bit crisper than planned.

2. Combine the cooked split peas in a large bowl with the tomatoes, corn, parsley, basil, oregano, and chives. Toss well to combine.

Me losing the battle getting the bag of corn open!!

3. In a jar with a tight-fitting lid, combine the lemon juice and zest, olive oil, dijon, garlic powder, syrup, salt and pepper. Close and shake well to combine.Pour dressing over the salad and toss to coat. Serve immediately.

Our thoughts.

Kaleb (14): I thought it was more like pasta salad. I think it was better with the harder peas. I like that it was a cold salad.

Tyler (29): It needed more maple syrup.

Kayla (14): I think the peas should have been cooked more. But I liked it.

So there you have it. Split pea salad.

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