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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This salad is great for picnics. It has all the components of a family favorite: beautiful color, satisfying crunch, and a delicious dressing. The recipe is adapted from one developed by freelance recipe tester Penelope Hoblyn, who often makes the salad for large gatherings. Ingredients:
10 oz frozen black-eyed peas (not thawed) |
1 lb zucchini, trimmed |
1 medium fennel bulb (sometimes labeled anise ), stalks discarded |
1/2 cup finely chopped scallions (about 4) |
2 tablespoons finely chopped fresh dill |
3 tablespoons cider vinegar |
2 tablespoons fresh lemon juice |
1 tablespoon coarse-grain mustard |
1/2 teaspoon black pepper |
1/2 teaspoon cayenne |
2 tablespoons salt |
1/3 cup extra-virgin olive oil |
2 3/4 cups fresh corn (from about 4 ears) |
1 lb frozen shelled edamame (not thawed) |
Directions:
1. Bring 3 quarts water to a boil in a 5- to 6-quart pot, then cook black-eyed peas, partially covered, until tender, about 20 minutes.
2. While peas are cooking, cut zucchini and fennel into 1/4-inch dice. Whisk together scallions, dill, vinegar, lemon juice, mustard, pepper, cayenne, and 1 1/2 teaspoons salt in a large bowl. Add oil in a slow stream, whisking until emulsified.
3. Add zucchini and fennel to dressing.
4. When peas are tender, transfer with a slotted spoon to a sieve set over a large bowl, reserving cooking water in pot, and cool peas slightly, then add to salad.
5. Return water to a boil and add remaining 1 1/2 tablespoons salt, then cook corn and edamame, uncovered, until tender, 6 to 7 minutes. Transfer to sieve to cool slightly, then add to salad and stir to combine. Cool salad completely and serve chilled or at room temperature.
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