Black-Eyed Pea Salad

Name: Black-Eyed Pea Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 907 grams black eyed peas, drained; 2 Tbsps chopped fresh parsley leaves, from about 1-ounce parsley, stems removed; 1 large clove garlic, lightly crushed with the side of a knife blade and quartered; 237 milliliters olive oil, preferably extra-virgin; 1 Tbsp olive oil, approximately, as needed to brush on peppers; 1 red bell pepper, halved, stemmed and seeds removed; 79 milliliters red wine vinegar; 2 Tbsps sliced scallions, white and tender green parts only (from about 6 scallions); 1 yellow bell pepper, halved, stemmed and seeds removed

Black-Eyed Pe From preparation to the plate, this recipe takes about 1 hour.

Instructions

Preheat oven to 450 degrees F.

Equipment you will use

Oven

Brush olive oil on the peppers, and place them cut side down on a piece of heavy duty aluminum foil (with the edges turned up to avoid drips.) Roast until charred, them remove them to a resealable plastic bag or tightly covered pan to sweat and cool down.

Ingredients you will need

Olive Oil

Peppers

Equipment you will use

Aluminum Foil

Ziploc Bags

Frying Pan

Make the vinaigrette just before use. Through the feed opening of a running blender, add vinegar and garlic. With the blender still running, pour olive oil in a slow thin stream. (Alternatively, you can prepare the vinaigrette by whisking the ingredients into a bowl in the same order, in which case, the garlic should be minced first.)

Ingredients you will need

Vinaigrette

Olive Oil

Vinegar

Garlic

Equipment you will use

Whisk

Blender

Bowl

Return to the bell peppers and peel off the blackened skin. Slice the flesh of the peppers brunoise (julienne, then crosswise) and place in a mixing bowl. Fold in the drained black-eyed peas, scallions, and parsley. Stir in enough of the vinaigrette to coat.

Ingredients you will need

Bell Pepper