Cornmeal-crusted Oyster And Black-eyed Pea Salad With Jalapeno

Name: Cornmeal-crusted Oyster And Black-eyed Pea Salad With Jalapeno
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters dried black-eyed peas or 1 (14-oz) can black-eyed peas; 1 small celery root, peeled and thinly sliced; 1 pinch Pinch of coarse salt; 237 milliliters Cornmeal Coating; 1 dried bay leaf (for dried peas only); 4 servings Jalapeno Dressing; 2 Tbsps fresh lemon juice; 1 onion stuck with 2 cloves (for dried peas only); 4 servings Canola or peanut oil, for frying; 1 red bell pepper, stemmed, seeded, and diced; 4 scallions, finely sliced; 1 pint (about 24) shucked oysters; 283 grams fresh spinach, cleaned and thinly sliced

Cornmeal-crusted Oyster And Black-eyed Pea Salad With Jalapeno is a gluten free, dairy free, and pescatarian main course. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 13g of protein, 5g of fat, and a total of 326 calories. Head to the store and pick up black-eyed peas) can black-eyed peas, onion stuck, jalapeno dressing, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes.