Pea and cos salad – the return

A few weeks ago I posted about my efforts to recreate the pea and cos salad we had on our wedding day.  Well here is another version of that salad, and this is a bit closer to the original. I have made this a couple of times in the last couple of weeks – well you can never have too much of good thing, surely? The recipe is an adaptation of one given to my mum by a very good friend who was a guest at our wedding and knows how much we loved it. The original recipe calls for mayonnaise and then adds Dijon mustard, vinegar and sour cream.  However, as I make my own mayonnaise which already has mustard and vinegar in it, I don’t add these as an extra and I replace the sour cream with yoghurt, as I always have a pot of that in the house. If you are using mayonnaise out of a jar though feel free to add a little mustard and vinegar to spike things up a bit.

I promise this will be the last version I post, I don’t want to risk boring you.

Feel free to add parmesan shavings too.

For the mayonnaise:
1 whole egg
pinch of Colman’s mustard powder
small clove of garlic, crushed
salt and pepper
100ml of oil ( a mild olive oil or half and half of olive oil and ground nut oil, depending on your taste)
1 tsp white wine vinegar or lemon juice

Method for mayonnaise

Place the egg, mustard powder, crushed garlic and salt and pepper in a food processor and whizz until combined.  With the motor running, pour the oil in a steady and gentle stream through the funnel of the processor until the mixture is emulsified and thick.  I tend to use around 100ml of oil, but it may need more or else so be guided by your own judgement. Add the vinegar or lemon juice and whizz again.  Check the seasoning and add more salt, pepper or vinegar/lemon juice to taste.

For the salad:
Homemade mayonnaise (as above)
150g greek yoghurt, or thick natural yoghurt
a good handful of mint, finely chopped
peas (I use frozen and as many handfuls as I think I need)
lettuce of some description

Method for salad

Combine the mayonnaise and the yoghurt and add the chopped mint. Cook the peas in boiling water for a minute or two, then drain and rinse under cold water until cool.  Add to the mayonnaise mixture.  Arrange the salad leaves on a plate and dollop over the pea mixture.

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15 thoughts on “Pea and cos salad – the return”

  1. It’s getting better and better. So glad you make your own mayonnaise. I was going to ask you what oil you used, but you beat me too it. I usually use half olive oil and half sunflower, but wanted to try something different recently and went for all olive oil – it was a bit too strong. Haven’t tried ground nut.

    Hope you’ve been enjoying the lovely weather.

    1. Hi Choclette, yes I find all olive oil a bit overpowering too. Groundnut is good because it is so bland, and the olive oil is allowed to shine rather than overpower. I tried rapeseed oil, but I am not sure I can get used to the taste of rapeseed, although I know I should as it’s one I can buy from local suppliers. The weather has been lovely and we have been enjoying it, eating outside whenever we can. I don’t mind the rain this week though as it is badly needed by the garden and the reservoirs. This dressing for the pea salad reminds me of the one Ann Carr uses for her jerusalem artichoke recipe as well, which I must try with my charlottes soon.

      1. Oh and that reminds me to have another look at Ann Carr’s book – time to try something else I think. Sounds like you are enjoying your charlottes. Are you growing any chillies this year?

      2. Hi Choclette, yes the chilli plants are doing well in the greenhouse and polytunnel. Hopefully we will have as good a crop as last year. I plan to have a go at you chilli sauce.

  2. Boring us with your adaptations and recipes. I don’t think so. I am liking this and it so seasonal. Love the fact you make your own mayo. I have to admit Ihave never made it from scratch. Shame on me.

    1. Mangocheeks, give mayonnaise a go. I was a bit scared of it at first but it is so much better than the stuff out of a jar and fingers crossed hasn’t gone wrong for me yet.

  3. Kath, you haven’t disappeared under an ash cloud again have you? Or are you just too busy tending to all those yummy things growing in the garden? Looking forward to you having a go at the chilli sauce.

    1. Hi Choclette, I feel like I have. It’s the pile of jobs to do that I have disappeared under, but I am about to do a post and I hope it won’t be so long between posts again.

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