| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Essnce05 |
2 |
servings |
INGREDIENTS
| 3 |
oz |
Small-diced bacon |
| 2 |
tb |
Diced red onion |
| 2 |
tb |
Chopped red bell pepper |
| 1/2 |
c |
Cooked field peas |
| 1/2 |
c |
Cooked chick peas |
| 1/2 |
c |
Cooked black eyed peas |
| 1/2 |
c |
Cooked red kidney beans |
| 1 |
tb |
Chopped fresh basil |
| 1 1/2 |
ts |
Chopped fresh mint |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Balsamic vinegar |
| 1 |
ts |
Ground cumin |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
lg |
Ripe tomato |
| 1 |
c |
Chiffonnade of cleaned spinach |
INSTRUCTIONS
Cook bacon until crisp in a small saute pan, add the onion and peppers.
Toss and cook for 1 minute. Combine bacon, onions, and peppers with the
peas and beans, basil, mint, oil, vinegar and seasonings. Mix well. Using a
sharp knife, core out the tomato and carve a hole big enough to hold a
generous portion of the salad. Make a nest of spinach on a large plate,
place the tomato in the center, and fill with the salad. This recipe yields
2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2247 broadcast 07-26-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-01-1996
NOTES : Joe's note: I would use TWO large tomatoes rather than the ONE
that the recipe calls for.
Recipe by: Emeril Lagasse
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