Warm Black-Eyed Peas With Bacon and Red Onion Vinaigrette

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READY IN: 40mins
Recipe by Leslie in Texas

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.

Ingredients Nutrition


  1. Fry bacon in heavy medium skillet until crisp.
  2. Remove using slotted spoon and drain on paper towels; set aside for garnish.
  3. Add minced onion to bacon drippings and cook over medium-high heat until just translucent, stirring constantly, about 3-4 minutes.
  4. Add garlic and stir 1 minute.
  5. Add celery seed and dill seed and stir 30 seconds.
  6. Blend in vinegar and honey and boil 2 minutes, stirring constantly.
  7. Whisk in olive oil in thin stream; remove from heat and whisk dressing until smooth.
  8. Pour over black-eyed peas; season to taste with salt and pepper.
  9. Add red onion slices and toss gently.
  10. Let stand at room temperature at least 1 hour.
  11. Arrange escarole on serving platter and mound pea salad over greens.
  12. Garnish with bacon and parsley and serve.

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