Black-Eyed Pea Salad With Herbs, Walnuts and Pomegranates |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Adapted from The Foods of the Greek Islands. From the island of Chios. If not using the purslane, increase parsley and arugula to 3/4 cup each. Ingredients:
2 cups dried black-eyes peas, picked over and rinsed |
water |
5 -6 tablespoons extra-virgin olive oil |
3 -4 tablespoons lemon juice |
3 tablespoons coarsely ground walnuts |
1 garlic clove, minced |
salt and pepper |
1/2 cup torn purslane (optional) |
1/2 cup coarsely chopped flat leaf parsley |
1/2 cup coarsely chopped arugula |
1/4 cup pomegranate seeds |
Directions:
1. Place peas in a medium saucepan.
2. Add water to cover by 2 inches.
3. Bring to a boil.
4. Cook 5 minutes.
5. Drain.
6. Add fresh water just to cover.
7. Bring to a boil.
8. Reduce heat, cover and simmer 20-30 minutes, or until peas are tender.
9. Drain and let cool to room temperature.
10. Whisk oil, lemon juice, walnuts, garlic, salt and pepper together in a small bowl.
11. Combine peas, purslane, parsley and arugula in a serving bowl.
12. Pour dressing over them and toss well.
13. Top with pomegranate seeds.
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