RECIPE
© Quentin Bacon
Marinated Black-Eyed Pea Salad
- Recipe by Emeril Lagasse
Lagasse usually serves this salad at room temperature as a first course with slices of smoked ham and cheese, and crusty bread--Portuguese or not.
- SERVINGS: 8
Ingredients
- 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
Directions
- 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.
- 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.
Make Ahead
-
The salad can be refrigerated for up to 3 days. Add the parsley just before serving.
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.
Slideshows
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- From Essence Of Emeril
- Published November 2000
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