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