Black-eyed peas vinaigrette

Yield: 12 servings

Measure Ingredient
1 pounds Dried black-eyed peas
8 cups Water
\N \N Salt to taste
\N \N Pepper to taste
1 \N Onion stuck w/2 cloves
1 \N Garlic clove, peeled
1 \N Bay leaf
¼ teaspoon Dried thyme
4 \N Sprigs parsley
⅓ cup Finely chopped onion
2 tablespoons Finely chopped shallots
1 teaspoon Finely minced garlic
¼ cup Finely chopped parsley
3 tablespoons Red wine vinegar
⅔ cup Olive, peanut, or veggie oil

1. Rinse and pick over the peas and place in a kettle. Add the water, salt, pepper, and onion stuck with cloves. Tie the garlic clove, bay leaf, thyme, and parsley sprigs in a cheesecloth bag, and add it. Bring to the boil and simmer until the peas are tender, about 1 hour and 15 minutes. Set aside for 15 minutes.

2. Remove the onion and cheesecloth bag. Drain the peas.

3. Put the peas in a mixing bowl. Add the chopped onion, shallots, minced garlic, chopped parsley, vinegar, and oil. Add salt and pepper to taste. Toss to blend well. Serve lukewarm or at room temperature.

From Craig Claiborne's "Southern Cooking" Posted by Wesley Pitts

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