Warm Black-Eyed Peas With Bacon and Red Onion Vinaigrette |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe comes from a November 1987 issue of Bon Appetit. It was featured in a Fall Family Meals article. Marinating time for the peas is not included in prep time. Ingredients:
4 slices thick bacon, cut into 1/2-inch dice (about 6 oz.) |
1/3 cup minced red onion |
1 large garlic clove, minced |
1/2 teaspoon celery seed |
1/2 teaspoon dill seed |
6 tablespoons red wine vinegar |
1 1/2 teaspoons honey |
1/2 cup olive oil |
2 1/2 cups cooked black-eyed peas |
salt & freshly ground black pepper |
1 small red onion, thinly sliced |
3 cups escarole, strips |
minced parsley (garnish) |
Directions:
1. Fry bacon in heavy medium skillet until crisp.
2. Remove using slotted spoon and drain on paper towels; set aside for garnish.
3. Add minced onion to bacon drippings and cook over medium-high heat until just translucent, stirring constantly, about 3-4 minutes.
4. Add garlic and stir 1 minute.
5. Add celery seed and dill seed and stir 30 seconds.
6. Blend in vinegar and honey and boil 2 minutes, stirring constantly.
7. Whisk in olive oil in thin stream; remove from heat and whisk dressing until smooth.
8. Pour over black-eyed peas; season to taste with salt and pepper.
9. Add red onion slices and toss gently.
10. Let stand at room temperature at least 1 hour.
11. Arrange escarole on serving platter and mound pea salad over greens.
12. Garnish with bacon and parsley and serve.
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