Ramps and Spring Peas in Buttermilk Dressing

May 5, 2022

Kory Cheshier

“A cold, bright and flavorful pea salad on a warm spring day in Tennessee. If you could eat nostalgia, this would be it. The buttermilk dressing is simple and can be used as a base for about a million different things, like green goddess dressing or French onion dip. Add heat for a good homemade ranch, or ketchup and relish for thousand island. Source very young and tender peas and good bacon and you’re sure to have a dish that impresses.” – Chef Skylar Bush

Ingredients

1cup mayonnaise

1/2cup sour cream

1/2cup buttermilk

2tablespoons onion powder

2tablespoons garlic powder

squeezeof half a lemon

1pound package frozen sweet peas, thawed, but fresh if you can find

6slices Giffords bacon, cooked and crumbled

1/2cup chopped ramps or green onion

1cup shredded white cheddar cheese

2teaspoons chopped dill

1/4teaspoon cracked black pepper

1/2teaspoon salt

1/2teaspoon sweet smoked paprika

pinchcayenne

2local eggs, hard boiled and chopped

pea tendrils, for garnish

Preparation

1. To prepare dressing, mix all ingredients well.

2. Place salad ingredients in large bowl except for egg and pea tendrils. Toss with your desired amount of dressing. Garnish with egg and tendrils.

Note: If you have dressing left over, it will keep up to a week in the refrigerator.