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Before I forget….

January 2, 2011

Happy New Year!! Here’s to 2011. I’m hoping for a fabulous year filled with health, peace, happiness,inspiration, prosperity. And of course, more vegetables. As much as I hate to say this, and it’s just my hunch, but I think vegetables are the new pork belly. We shall see. It could be…

Black-eyed pea salad

 

New Years Day is not complete with out a bowl of  Black-eyed peas. I wanted to keep it light, fresh, flavorful and healthy, so I opted out of the cooked down black-eyed pea collard greens version. I love that one too. Especially when the peas are splashed with vinegar and hot cornbread is served alongside. The now closed Gene’s New Orleans Po-boys (on East 11th) did an incredible version of those peas.

I was inspired by a recipe for black-eyed pea salad, found in Gourmet magazine circa 1998. I also served my salad with warm sweet potato biscuits and it was a wonderful way to start the New Year. Bloody Mary not included.

Good Luck Black-eyed pea salad:

Ingredients:

Black-eyed peas (pre-soaked)

Arugula

Tomato (seeds removed)

Scallions

Bacon (crispy)

English White cheddar cheese

Mustard vinaigrette

Directions:

Rinse black-eyed peas. Add to a pot, cover with water and bring to a boil. Reduce heat and simmer about 15 minutes or until al dente. Drain and rinse under cool water. Set aside in a bowl.

Chop arugula, scallions and tomatoes and add to the bowl of black-eyed peas. Toss together.

Mustard vinaigrette: made according to taste, ingredients below.

Yellow mustard

Olive-oil

shallot

salt, pepper

lemon juice

To serve:

Add a portion (a good size) of the black-eyed pea salad to a bowl. Drizzle with the mustard vinaigrette until damp (not soaked). Toss to coat. Sprinkle with crispy bacon and garnish with slices of white cheddar cheese.


 

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