| 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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