Black Eyed Pea Balsamic Salad |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I got this at a farmer's market in Texas. A chef from one of the local resturants was demonstrating how to use the veggies of the season. This is a hit on New Year's day, the legend being that you eat black eyed peas on New Years day to insure health, wealth and happiness. Not so sure about the wealth, but health an happiness are great. You can use either fresh or frozen peas, but not canned and can substitue finely diced ham for the bacon. Good eating. Ingredients:
2 quarts water |
2 tablespoons salt |
1 lb black-eyed peas, fresh |
1/4 lb minced bacon |
1 tablespoon minced garlic |
1 cup red onion, diced |
1/2 cup celery, diced |
1/2 cup carrot, diced |
1/2 cup zucchini, diced |
1 tablespoon thyme |
2 tablespoons oregano |
2 tablespoons basil |
2 tablespoons brown sugar |
4 tablespoons balsamic vinegar |
2 tablespoons mustard, wholegrain |
4 tablespoons olive oil |
salt and pepper |
Directions:
1. Bring water and salt to boil; add black-eyed peas and simmer until tender, about 20-25 minutes, being careful not to overcook peas (they shoud not be mushy). Strain and reserve peas.
2. Saute bacon for 5 minutes or until beginning to become crispy. Add garlic, onions, celery, carrots, and zucchini. Continue to saute for an additional 3 minutes. Keep veggies crisp. Add to peas and set aside.
3. Whisk together remaining ingredients, except salt and pepper, for a vinagrette. Toss with vegetables and season to taste. Serve warm or cold.
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