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Peas Piccata Recipe

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This recipe for Peas Piccata is from The Eating Olympics Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8 oz.) pkg. frozen pea pods;
2 (10 oz.) pkgs.frozen peas, thawed;
1/2 c. sliced water chestnuts;
1-1/2 ts. cider vinegar;
1-1/2 ts. lemon juice;
1/2 c. mayo;
3 Tbsps. sour cream;
3 Tbsps. Dijon mustard;
2 Tbsps. Canola oil;
desired amount of crisped bacon, crumbled;
fresh grated Parmesan cheese;
Bibb lettuce.
Directions:
Directions:
Blanch pea pods 30 seconds in boiling water. Drain and rinse under cold water. Mix peas with water chestnuts. Mix mayo, sour cream, mustard, oil, vinegar and lemon juice. Add to peas and toss. Line serving bowl with lettuce. Mound pea salad in center. Top with bacon, then Parmesan. Trim with watercress, if desired.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
minimal, except for bacon
Personal Notes:
Personal Notes:
This was a Hough Catering recipe. The original calls for a full pound of bacon; but I use about 4-6 slices. Also, you can use Bacos if trying to cut back on the artery sludge.

 

 

 

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