Black-eyed-pea salad
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| *For the Black-Eyed Peas* | ||
| 1 | tablespoon | Olive oil |
| 3 | Whole cloves | |
| 1 | small | Onion; cut into 8 wedges |
| 1 | Whole carrot; peeled, cut into 4 p | |
| 1 | Stalk celery; cut into 8 pieces | |
| 5 | ounces | Smoked ham; cut into 3 pieces |
| 1 | Clove garlic; peeled | |
| ¼ | cup | White wine |
| 4½ | cup | Dried black-eyed peas |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Freshly ground black pepper |
| *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 |
| *Additional Ingredients* | ||
| 2 | cups | Frozen lima beans; thawed |
| 3 | Stalks celery; diced | |
| 1 | small | Red onion; halved and sliced |
| 3 | Whole carrots; peeled and diced | |
| 1½ | tablespoon | 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.
Posted to MC-Recipe Digest V1 #197 Date: Mon, 12 Aug 1996 22:21:44 -0800 From: Kristine <ksimpson@...>