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La Belle Cuisine
Marinated Black-Eyed Pea Salad
Food & Wine Magazine's
2001 Cookbook: an
Entire Year's Recipes
Food & Wine Books
© 2001 American Express Publishing Corp.
Food & Wine - One Year Subscription
“Serve this salad at room temperature as a first course
with slices of smoked ham and cheese and crusty bread.”
Wine Recommendation: A fresh, fruity Portuguese white, such as a Vinho
Verde with mineral notes, is a bright contrast to the earthy salad. Try the
1999 Provam Alvarinho Portal do Fidalgo. Or go for an Albariño from
Spain's Rias Baixas region, such as the 1999 Morgadío.
2 1/2 cups dried black-eyed peas (1 pound),
soaked overnight and drained
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons minced garlic
1 large onion, finely chopped
Salt and freshly ground pepper
1/4 cup finely chopped flat-leaf parsley
The salad can be refrigerated for up to 3 days.
Add the parsley just before serving.
1. In a large saucepan, cover the black-eyed peas with 2 inches of
to a boil, cover partially and cook over moderately
low heat until
about 20 minutes. Drain and let cool slightly.
2. In a large bowl, whisk the olive oil with the lemon juice and garlic.
Add the peas and onion and season with salt and pepper, then toss
coat. Refrigerate for at least 4 hours to let the flavors blend.
salad to room temperature, stir in parsley and serve.
-- Emeril Lagasse
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