Title: Black-Eyed Pea and Wilted Greens Salad
Categories: Salad Bean Canadian
Yield: 6 Servings
| 1 | c | Dry black-eyed peas |
| 2 | oz | Piece Canadian bacon |
| 2 | ts | Olive oil |
| 1 | c | Finely chopped onion |
| 6 | c | Chopped kale |
| 1 | md | Red bell pepper, stemmed, |
| | | Seeded and minced |
| | | DRESSING: |
| 1 | ts | Grainy mustard |
| 4 | tb | Red wine vinegar |
| 1/2 | ts | Paprika |
| 1/4 | ts | Cayenne pepper |
| 1 | ts | Dried oregano, crushed |
| 1/2 | ts | Salt |
| 2 | tb | Olive oil |
| | | Freshly ground black pepper |
| | | To taste |
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.