This recipe is featured in our April 2017 Food + Entertaining article, Season’s Bounty. This side dish pairs well with fried chicken, pork, fish or steak, so it’s the perfect dish for a family reunion or picnic in the spring or summertime.
Black-Eyed Pea SaladCourse: Sides
- For the pepper vinaigrette:
1⁄4 cup champagne vinegar
1⁄4 cup malt vinegar
1⁄2 cup extra virgin olive oil
1⁄2 teaspoon fresh thyme, minced
1⁄2 teaspoon fresh parsley, finely chopped
1 1⁄2 teaspoon black pepper
1 teaspoon fine sea salt, plus more to taste
1 red bell pepper, small dice
1 green bell pepper, small dice
1 yellow bell pepper, small dice
2 scallions, finely sliced
1⁄2 teaspoon fresh roasted garlic, minced
For the black-eyed peas:
2 cups dried black-eyed peas
4 strips of bacon
6 cups chicken or vegetable stock
- To prepare pepper vinaigrette:
- In a bowl, whisk together the vinegars, olive oil, thyme, parsley, black pepper, 1/2 teaspoon salt, all the bell peppers, scallions and garlic.
- Let this vinaigrette sit overnight.
- To prepare black-eyed peas:
- In a large pot, cover the peas with enough water to cover by about 3 to 4 inches. You should do this the same time you make the vinaigrette because they have to soak overnight. Drain peas in a colander and set aside. Sprinkle with the remaining 1⁄2 teaspoon salt.
- In a large pot over medium high heat, render the bacon. Do not dice bacon. Leave it whole so it is easy to remove when finished cooking (the peas will have good bacon flavor).
- Once bacon is rendered, add all the stock and bring to a simmer. Once simmering, add the peas and cook on low heat for about 25 minutes. The peas should be tender but not mushy. Strain the peas and remove the strips of bacon. While the peas are hot, toss in the vinaigrette. Let it cool down and enjoy this way, or refrigerate overnight and enjoy!
- Recipe Chef John Lasater, Hattie B’s Hot Chicken