Name: Black-Eyed-Pea Salad
Ingredients: *For the Black-Eyed Peas*; 1 tb Olive oil; 3 Whole cloves; 1 sm Onion; cut into 8 wedges; 1 Whole carrot; peeled, cut into 4 p; 1 Stalk celery; cut into 8 pieces; 5 oz Smoked ham; cut into 3 pieces; 1 Clove garlic; peeled; 1/4 c White wine; 4 1/2 c Dried black-eyed peas; 1/2 ts Salt; 1/8 ts Freshly ground black pepper; *For the Vinaigrette*; 3 tb Fresh lemon juice; 1/2 ts Cayenne pepper; 1 1/2 tb Honey; 2 1/2 ts Salt; 1 ts Freshly ground black pepper; 3/4 c Olive oil; *Additional Ingredients*; 2 c Frozen lima beans; thawed; 3 Stalks celery; diced; 1 sm Red onion; halved and sliced; 3 Whole carrots; peeled and diced; 1 1/2 tb Fresh oregano; chopped

CATEGORY	CUISINE	TAG	YIELD
Grains		Salads	10	Servings

INGREDIENTS

		For the Black-Eyed Peas
1	tb	Olive oil
3		Whole cloves
1	sm	Onion; cut into 8 wedges
1		Whole carrot; peeled, cut into 4 p
1		Stalk celery; cut into 8 pieces
5	oz	Smoked ham; cut into 3 pieces
1		Clove garlic; peeled
1/4	c	White wine
4 1/2	c	Dried black-eyed peas
1/2	ts	Salt
1/8	ts	Freshly ground black pepper
		For the Vinaigrette
3	tb	Fresh lemon juice
1/2	ts	Cayenne pepper
1 1/2	tb	Honey
2 1/2	ts	Salt
1	ts	Freshly ground black pepper
3/4	c	Olive oil
		Additional Ingredients
2	c	Frozen lima beans; thawed
3		Stalks celery; diced
1	sm	Red onion; halved and sliced
3		Whole carrots; peeled and diced
1 1/2	tb	Fresh oregano; chopped

INSTRUCTIONS

For the black-eyed peas: Heat oil in a large pot over medium heat. Stick
cloves into onion pieces; add to pot. Add carrots, celery, ham and garlic.
Cook until onions start to brown about 10 minutes. Stir in wine and peas;
cook 1 to 2 minutes. Add water to cover by 2 inches. Cover pot, bring to
boil over high heat. Immediately reduce heat and simmer for 30 minutes. Add
salt and pepper. Cook until peas are tender, 5 to 10 minutes more. Let peas
cool in the liquid, 3 to 4 hours. For the vinaigrette: Combine lemon juice,
cayenne, honey, salt and pepper and 1 tablespoon of liquid the peas are
cooling in. Gradually whisk in oil. To assemble the salad: Cook lima beans
in boiling water until just tender; drain and rinse in cool water. Place in
a large bowl. Drain peas. Discrad cooked vegetables. Add peas to limas. Add
celery, onion, carrots, vinaigrette and oregano. Toss gently. Serve at room
temperature.
Posted to MC-Recipe Digest V1 #197
Date: Mon, 12 Aug 1996 22:21:44 -0800
From: Kristine <ksimpson@cwo.com>

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