Side Pannel
Black-Eyed-Pea Salad
Ingredients List
- *For the Black-Eyed Peas*
- 1 tb Olive oil
- 3 Whole cloves
- 1 sm Onion; cut into 8 wedges
- 1 Whole carrot; peeled, cut
- -into 4 p
- 1 Stalk celery; cut into 8
- -pieces
- 5 oz Smoked ham; cut into 3
- -pieces
- 1 Clove garlic; peeled
- 1/4 c White wine
- 4 1/2 c Dried black-eyed peas
- 1/2 ts Salt
- 1/8 ts Freshly ground black pepper
- *For the Vinaigrette*
- 3 tb Fresh lemon juice
- 1/2 ts Cayenne pepper
- 1 1/2 tb Honey
- 2 1/2 ts Salt
- 1 ts Freshly ground black pepper
- 3/4 c Olive oil
- *Additional Ingredients*
- 2 c Frozen lima beans; thawed
- 3 Stalks celery; diced
- 1 sm Red onion; halved and sliced
- 3 Whole carrots; peeled and
- -diced
- 1 1/2 tb Fresh oregano; chopped
Directions
For the black-eyed peas: Heat oil in a large pot over medium heat. Stick
cloves into onion pieces; add to pot. Add carrots, celery, ham and garlic.
Cook until onions start to brown about 10 minutes. Stir in wine and peas;
cook 1 to 2 minutes. Add water to cover by 2 inches. Cover pot, bring to
boil over high heat. Immediately reduce heat and simmer for 30 minutes. Add
salt and pepper. Cook until peas are tender, 5 to 10 minutes more. Let peas
cool in the liquid, 3 to 4 hours. For the vinaigrette: Combine lemon juice,
cayenne, honey, salt and pepper and 1 tablespoon of liquid the peas are
cooling in. Gradually whisk in oil. To assemble the salad: Cook lima beans
in boiling water until just tender; drain and rinse in cool water. Place in
a large bowl. Drain peas. Discrad cooked vegetables. Add peas to limas. Add
celery, onion, carrots, vinaigrette and oregano. Toss gently. Serve at room
temperature.
cloves into onion pieces; add to pot. Add carrots, celery, ham and garlic.
Cook until onions start to brown about 10 minutes. Stir in wine and peas;
cook 1 to 2 minutes. Add water to cover by 2 inches. Cover pot, bring to
boil over high heat. Immediately reduce heat and simmer for 30 minutes. Add
salt and pepper. Cook until peas are tender, 5 to 10 minutes more. Let peas
cool in the liquid, 3 to 4 hours. For the vinaigrette: Combine lemon juice,
cayenne, honey, salt and pepper and 1 tablespoon of liquid the peas are
cooling in. Gradually whisk in oil. To assemble the salad: Cook lima beans
in boiling water until just tender; drain and rinse in cool water. Place in
a large bowl. Drain peas. Discrad cooked vegetables. Add peas to limas. Add
celery, onion, carrots, vinaigrette and oregano. Toss gently. Serve at room
temperature.
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