Cold Black Eyed Pea Salad W Jalapeno Dressing Recipes

BLACK-EYED PEA SALAD

Steps:

• In a large salad bowl, combine the black-eyed peas, red and green peppers, onions, garlic, parsley and jalapeno. In a medium bowl, whisk together the dressing ingredients. Pour over the salad mixture and toss well before serving.

CORNMEAL-CRUSTED OYSTER AND BLACK-EYED PEA SALAD WITH JALAPENO DRESSING

Steps:

• If using dried peas, place them in a medium bowl and cover with water; let soak overnight. Drain peas, rinse, and transfer to a small saucepan with about 3 cups water, the onion, and bay leaf. Bring to a boil over high heat, immediately reduce heat to a simmer, and cook until peas are tender but not mushy, about 30 minutes. Drain and rinse. If using canned peas, drain and rinse.
• Add peas to a small bowl, along with bell pepper and scallions, and mix together with 1/2 cup jalapeno dressing; let stand at least 5 minutes or up to 30 minutes at room temperature or up to 4 hours refrigerated.
• Place celery root, lemon juice, salt, and enough water just to cover in a medium saucepan over medium-high heat. Bring to a boil, drain, and set aside to cool.
• Fill a medium saucepan or deep skillet 2 inches high with oil. Heat oil over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Transfer oysters to a colander and rinse, checking for shells; pat dry. Dredge oysters in cornmeal coating and transfer to a plate. When oil is hot, add oysters to oil, working in batches, and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined baking sheet. Repeat process with remaining oysters.
• To serve, toss celery root and spinach together in a medium bowl; divide evenly among 4 plates; spoon black-eyes peas around salad and top with fried oysters. Drizzle with any remaining jalapeno dressing; serve immediately.

BLACK-EYED PEA SALAD WITH AVOCADO AND JALAPENO

Steps:

• In a large serving bowl, combine all the ingredients; toss to coat. Serve with a slotted spoon.

JALAPEñO BLACK-EYED PEAS

Steps:

• Place black-eyed peas in heavy large saucepan. Pour enough cold water over peas to cover by 3 inches and soak overnight. Drain peas.
• Return peas to same saucepan. Add stock, onions, garlic, chilies, bay leaves and seasoning and bring to boil. Reduce heat and simmer until peas are tender, stirring until peas are tender, stirring occasionally, about 1 1/2 hours.
• Mix pimientos into peas. Season with salt and pepper. (Can be prepared 1 day head. Cover and refrigerate. Bring to simmer before serving.)

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.