Country ham, virginia peanuts and black-eyed pea salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Dried Black-Eyed Peas; picked over and washed |
| Salt | ||
| Pepper | ||
| ¾ | cup | Peanut Oil |
| 1½ | tablespoon | Cider Vinegar |
| 1¼ | teaspoon | Peanut Butter |
| 1 | Egg Yolk | |
| ¼ | cup | Unsalted Shelled Virginia Peanuts |
| 1 | small | Head Red-Leaf Lettuce; washed and dried |
| 1 | small | Head Curly Endive; washed dried and torn into small pieces |
| 3 | ounces | Country Ham; cut into 1/8\" x 1\" strips |
Directions
Put peas in a saucepan with 3 cups water and ¼ ts salt. Simmer over medium-high heat until fully cooked but not mushy, 25-30 minutes.
Drain. Rinse under cold water. Dry well. Whisk together 2 tb peanut oil, 1 tb vinegar and ¼ ts peanut butter. Season with salt and pepper. Toss with peas, cover and refrigerate.
Whisk together egg yolk, remaining vinegar and peanut butter. Whisking vigorously, slowly drizzle in remaining peanut oil. Season with salt and pepper.
Toast peanuts in a 300øF oven for 15-20 minutes, or until golden brown. Be careful they don't scorch. Arrange 2-3 lettuce leaves on each serving plate; top with pieces of curly endive. Sprinkle black-eyed peas and ham over the top, then spoon dressing over all.
Sprinkle with toasted peanuts.
Per Serving: 524 calories, 13 g protein, 12 g carbohydrate, 49 g fat, 8 g saturated fat, 64 mg cholesterol, 436 mg sodium, 5 g fiber.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA