Jackson Pollock the artist needs no introduction—but perhaps lesser known is Jackson Pollock the gardener, baker, and entertaining dinner-party host. From starters and entrees to side dishes, breads, and desserts, Dinner with Jackson Pollock features more than 50 recipes collected from handwritten pages scrawled by Jackson; his wife, artist Lee Krasner; his mother, Stella; or traded among their many friends in the town of Springs on Long Island, interspersed with Jackson’s masterworks, still lifes of Pollock’s home, and beautiful photographs of each delectable recipe, plus delightful tales from Jackson and Lee’s family and local friends, for a truly unique and insightful portrait of a great artist.
Here is one of the recipes from the book
Pea Salad with Russian Dressing
This recipe comes from Pollock’s own mother, Stella, which she kept in a red faux-leather book together with other handwritten recipes and newspaper and magazine clippings. Serves 2 to 4.
Ingredients
For the Salad:
2 cups fresh baby spring peas, shelled
1⁄2 cup American cheese, cut into small chunks
3 tsp onion, finely chopped
3 tsp sweet pickles, finely chopped
8 pecans
2 cups shredded cabbage, if desired
For the Dressing:
1 cup mayonnaise
4 tbsp chili sauce
1 tsp fresh parsley, finely chopped
1 tbsp red onion, very finely chopped
1 tsp Worcestershire sauce
2 dill pickles, chopped
Salt and pepper
Directions:
This salad may be combined all together in a large bowl before serving, or the elements layered individually onto the plates before adding small dollops of dressing. To make the dressing, combine all ingredients in a small bowl and season with salt and pepper to taste.
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