Split pea salad from Dining In: Highly Cookable Recipes (page 129) by Alison Roman

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Notes about this recipe

  • snoozermoose on December 09, 2021

    This was a disaster for me. Split peas got mushy even though I cooked them less than the suggested cook time. The bacon was a lot, especially with all the bacon grease left in the dish. The potatoes didn't help with the overall mushiness of the dish. I had to triple the vinegar to taste it because of all of the bacon fat. Not worth it.

  • Foodo on August 09, 2020

    Very nice especially the next day. Simplified the next time by just boiling the pots. Also doubled the vinegar and mustard.

  • Tomato on March 16, 2019

    Recipe now online: https://www.theguardian.com/food/2019/mar/16/new-york-nigella-simple-home-cooking-alison-roman

  • clace on October 17, 2018

    Delicious and really simple to make. The combination of split peas and regular peas (I used frozen) was rich and sweet. Use more water with the split peas than you think you'll need, it goes quickly. Make sure the potato pieces are quite small. Cooked them in the skillet w/ bacon fat for 10 minutes then finished in the microwave because these were too large. I only had dijon, which was fine but whole grain would be tastier.

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