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Serves 6-8
This earthy salad is perfect served with pulled pork sandwiches. Add a little diced smoked ham if you don’t mind a double pork meal or if serving it alone.
2 cups dried black-eyed peas, picked through for stones
1 bay leaf
1 tablespoon chopped garlic
1 tablespoon chopped shallot
1/4 cup lemon juice
1/3 cup olive oil
2 teaspoons paprika
Salt & pepper to taste
2 celery stalks, sliced thinly on the diagonal
3 green onions, sliced
1/4 cup finely chopped Italian parsley
1. Bring the beans and bay leaf to a slow boil in a pot of salted water. Simmer gently until tender, about 30 minutes. Set aside to cool in their cooking liquid for about 10 minutes. Remove bay leaf.
2. While the beans are cooking, whisk the garlic, shallot, lemon juice, olive oil, paprika and salt and pepper together.
3. Drain the beans, and while they are still warm, toss them in the dressing. Add the celery, green onions and parsley and toss gently. Taste and correct for salt and pepper. Serve immediately. If made ahead and refrigerated, remove from refrigerator and let sit at room temperature for about 20 minutes before serving.
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