Broadway Pea Salad Recipe: Sweet Pea and Celery Crown Symphony

This Broadway pea salad recipe brings the iconic theater district's classic to your table with a symphony of sweet peas, crisp celery, and tangy dressing. 💛 The secret lies in perfectly cooked split peas that transform into tender, creamy bites—no mushy texture here.

I've refined this recipe over years, balancing traditional techniques with modern twists like vegan dressing options and fresh herbs for extra brightness.

The foundation starts with split peas soaked overnight, then simmered until they reach that signature velvety consistency. Celery crowns add the signature crunch, while red onion and vinegar bring sharp, refreshing contrast.

What sets this apart is the dressing—a creamy, slightly sweet blend that coats every pea without overpowering their natural flavor.

By the time you serve it, you'll have a salad that's creamy yet light, sweet yet tangy, with textures that sing in every bite. The peas hold their shape beautifully, the celery stays crisp, and the dressing ties it all together in perfect harmony.

This is the kind of dish that feels both nostalgic and fresh—ideal for theater nights, potlucks, or elegant vegetarian meals.

For extra flair, garnish with fresh dill or parsley, or add a sprinkle of toasted nuts for crunch. The recipe scales perfectly for crowds, and leftovers keep well in the fridge for up to 3 days. Let's create this Broadway classic at home!

Ingredients for broadway pea salad

Sweet peas, crisp celery, and tangy dressing—just 15 ingredients for this iconic Broadway classic.

The split peas are the heart of this salad, so don't skimp. Yellow or green dried peas both work—just make sure they're labeled for salads, not soups. Soak them overnight in plenty of water (about 4 cups per cup of peas) to speed up cooking and prevent mushiness. Trader Joe's sells pre-soaked peas in a bag, which is a total game-changer if you're short on time. The celery crowns add that signature crunch, but if you can't find them, regular celery stalks work—just slice off the leafy tops and use the thick base. Look for celery with crisp, bright green leaves and firm stalks.

No red wine vinegar? Apple cider vinegar or white vinegar works in a pinch, but the depth of flavor is worth hunting down. The walnuts can be swapped for pecans or almonds if that's what you've got, but toast them first—5 minutes in a dry pan makes all the difference. Fresh dill and parsley are ideal, but dried works at one-third the amount. For the dressing, if you're making it vegan, Hellmann's Vegan or Follow Your Heart mayo are solid choices. The sugar balances the tang—don't skip it, but adjust to taste if you prefer less sweetness.

Split peas keep for up to 1 year in the pantry, but once cooked, they're best eaten within 3 days in the fridge. Store the dressing separately and mix just before serving to keep everything crisp. The celery will stay crunchy for 5-6 days if wrapped in damp paper towels and sealed in a container. For extra flair, toast the nuts right before serving—they lose crunch fast. This salad tastes even better the next day as the flavors meld together.

Step-by-step instructions for Broadway pea salad

This sweet pea salad comes together in layers of flavor—creamy, crunchy, and perfectly balanced.

Start by draining the soaked split peas and rinsing them well. In a medium saucepan, combine the 1.5 cups split peas with 4 cups water (yes, that's a 3:1 ratio—this prevents mushiness). Add 1 tsp salt and bring to a boil over high heat.

Once boiling, reduce heat to medium-low and simmer uncovered for 45-50 minutes until the peas are fork-tender but not falling apart. You're aiming for a texture that's soft but still holds its shape—like al dente pasta. If the water level drops below 1 inch, add a splash of hot water to prevent burning. The peas should taste sweet and earthy when done.

While the peas cook, heat 0.5 cup vegetable oil in a large skillet over medium heat. Add the 0.5 cup diced red onion and cook for 5-6 minutes until soft and translucent. Here's the thing—you want them to caramelize just slightly at the edges, but not brown.

Add the 2 minced garlic cloves and cook for another 30 seconds** until fragrant. The garlic should be golden, not bitter. Remove from heat and let cool slightly—this prevents the mayonnaise from breaking later. The onions should smell sweet and the garlic should perfume the air.