Black-eyed Pea & Wilted Greens Salad Recipe

Black-eyed Pea & Wilted Greens Salad Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
1 cup: Dry black-eyed peas,
2 ounce: Piece Canadian bacon,
2 tsp: Olive oil,
1 cup: Finely chopped onion,
6 cup: Chopped kale,
1 medium: Red bell pepper, stemmed,
Seeded and minced,
DRESSING:,
1 tsp: Grainy mustard,
4 tbsp: Red wine vinegar,
1/2 tsp: Paprika,
1/4 tsp: Cayenne pepper,
1 tsp: Dried oregano, crushed
1/2 tsp: Salt,
2 tbsp: Olive oil,
Freshly ground black pepper,
To taste,

Directions:

1. Put the black-eyed peas in a large bowl and add water to cover by 3
inches. Soak overnight. 2. Drain the peas and put into a pot with the
piece of Canadian bacon. Cover with water and bring to a boil. Reduce
the heat and simmer 45 to 60 minutes, or until the peas are tender.
Drain. 3. Transfer the peas to a bowl. Remove the Canadian bacon and
dice finely; add to the peas. 4. In a large skillet, heat 2 teaspoons
olive oil over medium heat. Add the onion, cover and cook 5 minutes.
Uncover and cook 2 minutes. Add to the peas. Stir in the red bell
pepper. 5. To prepare the dressing: Put the mustard, vinegar,
paprika, cayenne, oregano, salt and olive oil in a jar. Shake until
emulsified. Add to the salad, gently mixing. Stir in freshly ground
pepper to taste. 6. The salad should be served at room temperature.
If making ahead, refrigerate and remove 1 hour before serving.


Source from luhu.jp