Black-Eyed Pea Salad

Total Time:
1 hr
15 min
20 min
25 min

4 to 6 servings

  • 1 tablespoon olive oil, approximately, as needed to brush on peppers
  • 1 red bell pepper, halved, stemmed and seeds removed
  • 1 yellow bell pepper, halved, stemmed and seeds removed
  • 1/3 cup red wine vinegar
  • 1 large clove garlic, lightly crushed with the side of a knife blade and quartered
  • 1 cup olive oil, preferably extra-virgin
  • 2 (16-ounce) cans black eyed peas, drained
  • 2 tablespoons sliced scallions, white and tender green parts only (from about 6 scallions)
  • 2 tablespoons chopped fresh parsley leaves, from about 1-ounce parsley, stems removed
  • Preheat oven to 450 degrees F.

  • Brush olive oil on the peppers, and place them cut side down on a piece of heavy duty aluminum foil (with the edges turned up to avoid drips.) Roast until charred, them remove them to a resealable plastic bag or tightly covered pan to sweat and cool down.

  • Make the vinaigrette just before use. Through the feed opening of a running blender, add vinegar and garlic. With the blender still running, pour olive oil in a slow thin stream. (Alternatively, you can prepare the vinaigrette by whisking the ingredients into a bowl in the same order, in which case, the garlic should be minced first.)

  • Return to the bell peppers and peel off the blackened skin. Slice the flesh of the peppers brunoise (julienne, then crosswise) and place in a mixing bowl. Fold in the drained black-eyed peas, scallions, and parsley. Stir in enough of the vinaigrette to coat. Serve family style.

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