New York City Michelin Chefs
Eric Ripert’s vivid black-eyed pea salad was inspired by acarajé, a traditional Bahian dish made by pounding raw peas into a paste and mixing them with dried shrimp. Ripert cooks whole peas and tosses them with a lime vinaigrette and chopped dried shrimp. The spicy dressing also moistens and flavors the pan-seared mackerel.
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