Split-Pea Salad

It's hard to come up with a new recipe for an ingredient that is so firmly rooted in everyone's mind as having only one use.  Split peas are for soup.  Even curry is a kind of soup.  There's no way to make them that isn't complete mush, right?

I admit, this is largely a garden and crisper cleanout.  Rest of the cabbage and pearl onions, tomatoes and celery from the garden, the rest of that jar of olives, and a dressing made of garden herbs.  I was debating whether to go with a vinaigrette or creamy dressing.  Decided this was more like a slaw and did a variation of Green Goddess.

The important step for using the peas in a salad is to cook them just the right amount.  They should be soft enough to chew like fresh, raw peas, but not overcooked into mush.  20 minutes seems to be the right amount of time.

*1 C dry split peas (green or yellow ok)
*1/2 small cabbage, thinly sliced
*4 oz onion of choice (pearl, sweet, red, or green will work)
*1 dry pint cherry or grape tomatoes
*3 ribs celery, thinly sliced
*1 C mixed fresh herbs such as basil, mint, and parsley.  Dill would also work.
*1/4 C mayo or Greek yogurt
*1 Tb white wine vinegar
milk or buttermilk to thin
salt and white pepper to taste
1/2 tsp ground mustard
*feta and olives to garnish, optional

1.  At least an hour before serving, cook the peas.  This can be done the day before and refrigerated.  Check the peas for stones or other grains, rinse, and place in a saucepan with about three cups of water.  Bring to a boil for one minute, then lower heat to a simmer and cook, uncovered, for 20 minutes.  Taste one to make sure they're chewable.  Drain and rinse to stop the cooking.  Refrigerate until ready to use.

2.  For the dressing, very finely chop the herbs.  Combine with mayo, vinegar, and mustard.  Start with a little salt and pepper, taste, and adjust as necessary.  If too sour, add a bit of sugar or honey.  I used stevia as part of my herb mix.  Thin with a tablespoon or two of milk until it is about as thick as Ranch.  Refrigerate until ready to use.

3.  Thinly slice the cabbage and celery and place in a large bowl.  I crunched the cabbage up a bit with my hands to soften it.  Slice the onion thinly and add, along with the peas.  If the tomatoes are on the large side, cut in half.  Toss everything until evenly distributed.  Add dressing and toss again to coat.

4.  Allow salad to rest in the fridge for at least half an hour.  Garnish with feta and olives if desired.

Difficulty rating  :)