CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
|
January 199 |
1 |
servings |
INGREDIENTS
1 1/2 |
c |
Dried black-eyed peas; picked over |
1 |
|
Bay leaf |
2 |
|
Parsley sprigs plus 1 cup minced parsley |
|
|
; leaves |
1/4 |
c |
White-wine vinegar |
3 |
tb |
Dijon mustard |
1/3 |
c |
Drained bottled horseradish |
3/4 |
c |
Vegetable oil |
|
|
A; (2 1/2- to 3-pound) |
|
|
; cabbage, grated |
|
|
; coarse in a food |
|
|
; processor (about 10 |
|
|
; cups) |
6 |
|
Carrots; grated coarse in a |
|
|
; food processor |
|
|
; (about 4 cups) |
1/2 |
c |
Minced scallion |
2 |
lg |
Garlic cloves; minced |
INSTRUCTIONS
Soak peas in enough water to cover by 2 inches overnight. Drain peas
and rinse. In a large saucepan simmer peas, bay leaf, and parsley
sprigs in enough water to cover by 2 inches until tender, about 25
minutes. Peas may be cooked 2 days in advance and kept covered and
chilled.
Drain peas and discard bay leaf and parsley sprigs. In a large bowl
whisk together vinegar, mustard, horseradish, and salt and pepper to
taste and add oil in a stream, whisking until dressing is emulsified.
Add peas, cabbage, carrots, scallion, garlic, minced parsley, and
salt and pepper to taste and toss well. Slaw may be made 1 day in
advance and kept covered and chilled.
Serves 12.
Gourmet January 1994
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