Warm Black-Eyed Peas With Bacon and Red Onion Vinaigrette

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Total Time
40mins
Prep
25 mins
Cook
15 mins

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.

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Ingredients

Nutrition

Directions

  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.