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My Kitchen, Your Recipe: Carl Pitts' green pea salad

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Food column by Mary Alice Holt

By Mary Alice Holt

By MARY ALICE HOLT

Carl Pitts comes to The News-Enterprise regularly to bring news releases and calendar items for the Masonic Lodge in Hodgenville. My co-workers and I always look forward to his visits because he cracks us up. He knows more jokes than anyone I’ve ever met.

He also enjoys good food, and has brought me a couple recipes in the past. I really lucked out recently because he brought a friend, Tom Kasey, with him, and I ended up getting a recipe from each of them. You get Tom’s recipe for chicken tetrazzini next week.

As soon as Carl started talking about his green pea salad recipe, my mouth started watering. Part of the salad’s attraction is the way Carl describes it. When he says, "It’s gooooooood," and drags out the goooood, you can’t help but start salivating.

Carl says he originally got the recipe about 25 to 30 years ago from a lady in the Jackson area, and he’s been making it ever since. He says, "The longer you keep it, the better it gets…just like pinto beans." I had a hard time believing that, but he was right; it’s delicious the first day, and is even better days later.

His wife, Hilda, says, "Every time he puts food on the table, there the green pea salad is."

Carl says it's really important to make your own vinaigrette, not to use a store-bought one. It's really easy, so there's no reason not to make it.

Mary Alice Holt can be reached at 505-1751 or by emailing maholt@thenewsenterprise.com.

Carl’s Green Pea Salad

2 cans tiny peas, drained

2 cans white shoepeg corn, drained

1 green pepper, diced

1 red bell pepper or 1 large pimiento, diced

1 cup celery, diced

1 onion, diced

Dressing:

½ cup oil

¾ cup vinegar

1 teaspoon salt

1 teaspoon pepper

1 cup sugar or ½ cup Splenda

Mix dressing and pour over the salad. Make 12 hours before serving. Keeps up to three weeks in the refrigerator.