Lady Pea Salad

I’ll make this quick–after all, lady pea season is short! Some people call them cream peas or zipper peas, but growing up we called them lady peas. Lady peas are the most refined member of the southern field pea family. They’re petite, pale green to nearly white, and have a mild and delicate flavor. When I was little, lady peas were one of my very favorite vegetables, second only to my mom’s fried okra.

Today my mom and dad brought me a surprise gift of shelled lady peas. Such a thoughtful gift deserves a great recipe, don’t you think? I love lady peas cooked simply with salt, pepper, and a touch of bacon fat. But it’s been so gosh-awful hot that a cool salad is definitely in order.  This one is the best Lady Pea Salad recipe I know, and I like it best at room temperature.

I should warn you that this isn’t a flavor-bomb of a salad.  It’s mild and lovely just like lady peas themselves.

Can’t find lady peas?  White acre peas are similar and available year-round both frozen and canned.  Frozen butter peas are also a good bet.

Enjoy!

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5 from 2 votes

Lady Pea Salad

Ingredients

• 1 lb. shelled lady peas
• 1 t. salt
• ½ t. pepper
• ½ t. onion powder
• 1 lemon, zest and juice
• 2 T. olive oil
• 2 t. honey
• ½ t. Dijon mustard
• 2 T. crumbled bacon (about 2 strips' worth)
• 1 t. dried dill

Instructions

• Put the peas in a 2-quart saucepan and cover with water. Add the salt, pepper, and onion powder. Bring just to a boil and turn the heat to low. Simmer for 20 minutes, or until peas are tender but not falling apart. Remove from the heat and drain in a colander then transfer to a bowl. zest the lemon over the peas.
• In a jar with a tight-fitting lid, combine the lemon juice (no seeds), olive oil, Dijon mustard, and honey. Shake well. Pour the dressing over the peas. Add the crumbled bacon and dill. Toss well to combine. Taste for seasoning and adjust if necessary. Refrigerate for an hour or two before serving to allow flavors to meld.