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Marinated
Black-Eyed Pea Salad
 
Food & Wine Magazine's
2001 Cookbook: an
Entire Year's Recipes
Food & Wine Books
© 2001 American Express Publishing Corp.
“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.
Servings: 8
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
Make Ahead:
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 water. Bring
to a boil, cover partially and cook over moderately low heat until
tender,
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 to
coat.
Refrigerate for at least 4 hours to let the flavors blend. Bring the
salad
to
room temperature, stir in the parsley and serve.
--
Emeril
Lagasse
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