Black Eyed Pea Cabbage Salad Food

BLACK EYED PEAS & CABBAGE

Steps:

• FOR THE PEAS Heat oil in a large, heavy pot or Dutch oven over medium-high heat. Add pickled pork or salt meat; sauté 5 minutes or until browned. Add onions, bell pepper, celery and garlic; sauté 15 minutes. Add broth and bay leaves; bring to a boil. Add black eyed peas, stir well and return to a low boil; cover, reduce heat and simmer 1½ to 2 hours or until peas are tender, stirring occasionally. Adjust seasonings to taste. Serve over hot cooked rice. Garnish with chopped green onions. FOR THE CABBAGE Saute diced ham in olive oil on medium heat until lightly browned. Add diced onion and saute until tender, about 5-7 minutes Add chopped cabbage and 2 tablespoons water and cover with lid. Cook on medium for 15 minutes. Stir and season with salt and pepper. Cover again and lower heat and simmer (10-20 minutes) until tender as desired.

BLACK-EYED PEA SALAD

Steps:

• 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.

BLACK-EYED PEA SALAD WITH CANADIAN BACON

Steps:

• Spray a large nonstick skillet with canola oil spray and heat over medium-high heat. Add the bacon and cook until very lightly browned, about 3 minutes per side. Cool slightly and cut into thin strips.
• Whisk together the vinegar, olive oil and salt and pepper to taste in a large bowl. Add the carrots, peas and scallions and toss. Add the watercress and toss again. Transfer to a large platter and top with the bacon.

BLACK-EYED PEA AND CABBAGE SLAW

Steps:

• Soak peas in enough water to cover by 2 inches overnight. Drain peas and rinse. In a large saucepan simmer peas, bay leaf, and parsley sprigs in enough water to cover by 2 inches until tender, about 25 minutes. Peas may be cooked 2 days in advance and kept covered and chilled.
• Drain peas and discard bay leaf and parsley sprigs. In a large bowl whisk together vinegar, mustard, horseradish, and salt and pepper to taste and add oil in a stream, whisking until dressing is emulsified. Add peas, cabbage, carrots, scallion, garlic, minced parsley, and salt and pepper to taste and toss well. Slaw may be made 1 day in advance and kept covered and chilled.

BLACK-EYED PEA SALAD

Steps:

• Combine the first 6 ingredients in a bowl.
• In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
• Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.

BLACK-EYED PEA SALAD

Steps:

• Combine the black-eyed peas, crumbled bacon, 3 tablespoons of the reserved bacon fat, and all remaining ingredients in a large bowl, and toss well to combine. Cover and refrigerate for at least 4 hours, or preferably overnight, stirring occasionally.
• Allow salad to come to room temperature for 30 minutes before serving. Toss well just before serving.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.

BLACK-EYED PEA SALAD WITH BACON

Steps:

• Make the vinaigrette by combining the oil, vinegar, sugar and mustard. Whisk well and then add in the black-eyed peas. Fold in the bacon, scallions, bell peppers and onions. Season well with salt and pepper. Garnish with the chopped scallion. Refrigerate until ready to serve.

BLACK EYED PEA SALAD

Steps:

• In a small bowl, whisk together the vinaigrette ingredients, seasoning to taste with salt and pepper.
• Combine the salad ingredients in a serving bowl, or divide among individual plates.
• Drizzle with dressing and toss to combine.

QUICK AND EASY BLACK EYED PEA SALAD

Steps:

• Prepare dressing by mixing together first 5 ingredients in a small bowl, stirring with a whisk until well blended.
• Place all of salad ingredients in a large bowl, drizzle dressing over the top and toss well.
• Cover and chill.

MELISSA'S BLACK-EYED PEA SALAD

Steps:

• Combine black-eyed peas, green bell pepper, celery, red onion, and yellow onion in a large bowl.
• Whisk vegetable oil, sugar, cider vinegar, garlic, salt, black pepper, and hot pepper sauce together in a bowl.
• Pour vinegar mixture over vegetables; toss to coat. Cover and refrigerate overnight before serving.

MAKE-AHEAD BLACK-EYED PEA SALAD

Steps:

• Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
• Mix bell peppers, onion, celery, and scallions with peas in a large bowl.
• Mix oil, vinegar, sugar, garlic, hot sauce, salt, and pepper in a small bowl. Add to pea mixture and toss to coat.
• Cover and marinate in the refrigerator for 8 hours, or overnight. Add parsley and basil just before serving.

BLACK-EYED PEA SALAD

Steps:

• In a saucepan, cover the black-eyed peas with water and bring to a boil. Simmer over low heat until tender, about 45 minutes. Drain.
• Meanwhile, in a skillet, heat the oil. Add the onion, season with salt and cook over moderate heat, stirring, until softened. Cover and cook, stirring occasionally, until browned, 8 minutes. Transfer to a bowl.
• Roast the bell pepper directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel and seed. Cut into 1/4 inch dice.
• In a small saucepan of boiling salted water, cook the diced celery for 30 seconds. Drain and refresh under cold water and drain again.
• Add the mayonnaise and vinegar to the onion. Fold in the black-eyed peas, bell pepper, celery and scallions.
• Season with salt, pepper and Tabasco.
• Chill before serving (although I thought it very nice while still warm).
• Note: Jarred roasted peppers are perfectly fine. If you do not have a sweet onion, chop a regular onion and pour hot water over it. Let it stand ten minutes, then drain. This reduces the "bite".

BLACK EYED PEA SALAD

Steps:

• Mix drained peas, tomatoes, onions, and bell pepper and refrigerate until ready to serve.
• Just before serving crush fritos.
• Add crused fritos, avocado, and catalina dressing to taste.

BLACK-EYED PEA SALAD

Steps:

• In a medium salad bowl, combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours.

GLENDALEE'S BLACK-EYE PEA SALAD

Steps:

• Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl; stir to evenly distribute mayonnaise.
• Cover and refrigerate for at least 1 hour, preferably overnight.
• Toss cabbage into black-eyed pea mixture just before serving.

COLD BLACK-EYED PEA SALAD

Steps:

• Drain black-eyed peas. Rinse well with cold water and drain.
• Add celery, onion to peas.
• Whisk together oil, vinegar, mayonnaise, salt and cayenne pepper.
• Pour over black-eyed peas.
• Stir gently.
• Refridgerate several hours or overnight.
• At serving time, gently stir in tomatoes.

SUMMERY BLACK-EYED PEA SALAD

Steps:

• Mix black-eyed peas, celery, bell peppers, onion, and cilantro together in a bowl.
• Whisk olive oil, lemon juice, garlic, garlic powder, salt, and pepper together in a separate bowl. Toss dressing into beans and vegetables.
• For best flavor, refrigerate for at least 4 hours before serving.

BLACK-EYED PEA SALAD

Steps:

• In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
• In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.