Squid and Black-Eyed Pea Salad
"Whenever you go to Spain, you always have beans," says Gerald Hirigoyen. "And squid is everywhere in Basque country, where I grew up, and in California too." Hirigoyen combines earthy black-eyed peas (which are a kind of bean) and quickly boiled squid with red wine vinegar and fresh herbs to create a bright-flavored, satisfying first-course salad.Cost: $16.75More Great Side Dishes
The dressed salad can be covered and refrigerated overnight. Toss the salad again just before serving to redistribute the dressing.
The cost of the recipe is based on the amount of each ingredient used.
The varied flavors in Gerald Hirigoyen's salad—earthy, sweet, briny—beg for an all-purpose wine like a rosé. He poured a bottling from Spain's Navarra region.