Black-eyed-pea salad

Yield: 10 Servings

Measure Ingredient
\N \N *For the Black-Eyed Peas*
1 tablespoon Olive oil
3 \N Whole cloves
1 small Onion; cut into 8 wedges
1 \N Whole carrot; peeled, cut into 4 p
1 \N Stalk celery; cut into 8 pieces
5 ounces Smoked ham; cut into 3 pieces
1 \N Clove garlic; peeled
¼ cup White wine
4½ cup Dried black-eyed peas
½ teaspoon Salt
⅛ teaspoon Freshly ground black pepper
\N \N *For the Vinaigrette*
3 tablespoons Fresh lemon juice
½ teaspoon Cayenne pepper
1½ tablespoon Honey
2½ teaspoon Salt
1 teaspoon Freshly ground black pepper
¾ cup Olive oil
\N \N *Additional Ingredients*
2 cups Frozen lima beans; thawed
3 \N Stalks celery; diced
1 small Red onion; halved and sliced
3 \N Whole carrots; peeled and diced
1½ tablespoon Fresh oregano; chopped

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.

Posted to MC-Recipe Digest V1 #197 Date: Mon, 12 Aug 1996 22:21:44 -0800 From: Kristine <ksimpson@...>

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