Leslie in Texas's Note:
This recipe comes from a November 1987 issue of Bon Appetit. It was featured in a "Fall Family Meals" article. Marinating time for the peas is not included in prep time.
My Private Note
Units: US | Metric
- 4 slices thick bacon, cut into 1/2-inch dice (about 6 oz.)
- 1/3 cup minced red onion
- 1 large garlic clove, minced
- 1/2 teaspoon celery seed
- 1/2 teaspoon dill seed
- 6 tablespoons red wine vinegar
- 1 1/2 teaspoons honey
- 1/2 cup olive oil
- 2 1/2 cups cooked black-eyed peas
- salt & freshly ground black pepper
- 1 small red onion, thinly sliced
- 3 cups escarole, strips
- minced parsley (garnish)
- 1Fry bacon in heavy medium skillet until crisp.
- 2Remove using slotted spoon and drain on paper towels; set aside for garnish.
- 3Add minced onion to bacon drippings and cook over medium-high heat until just translucent, stirring constantly, about 3-4 minutes.
- 4Add garlic and stir 1 minute.
- 5Add celery seed and dill seed and stir 30 seconds.
- 6Blend in vinegar and honey and boil 2 minutes, stirring constantly.
- 7Whisk in olive oil in thin stream; remove from heat and whisk dressing until smooth.
- 8Pour over black-eyed peas; season to taste with salt and pepper.
- 9Add red onion slices and toss gently.
- 10Let stand at room temperature at least 1 hour.
- 11Arrange escarole on serving platter and mound pea salad over greens.
- 12Garnish with bacon and parsley and serve.
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Nutritional Facts for Warm Black-Eyed Peas With Bacon and Red Onion Vinaigrette
Serving Size: 1 (279 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 488.3
- Calories from Fat 344
- Total Fat 38.2 g
- Saturated Fat 7.3 g
- Cholesterol 15.4 mg
- Sodium 647.7 mg
- Total Carbohydrate 27.6 g
- Dietary Fiber 6.6 g
- Sugars 3.5 g
- Protein 10.6 g