Black Eyed Pea Salad
Black-eyed Pea Salad
Recipe courtesy Emeril Lagasse, 2004
Ivy’s note: I leave bacon out. Also, you can buy the spice “Essence”, but there is also a list of spices to make Essense below the main recipe.). Note: 2017. When I Doubled everything, used oil and vinegar for single recipe. YUMMMMM.
- Prep Time: 10 min
- Inactive Prep Time: 4 hr 30 min
- Level: Easy
- Serves: 6 cups; 8 servings
Ingredients
- 5 cups cooked and drained black-eyed peas
- 4 slices bacon, cooked until crisp and crumbled, fat reserved separately
- 1/2 cup plus 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 cup finely chopped red onion (1/2 medium onion)
- 1/2 cup red bell pepper
- 3 tablespoons finely chopped green onions
- 2 tablespoons finely chopped jalapenos
- 2 tablespoons finely chopped fresh parsley leaves
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons Essence, recipe follows
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions
- Combine the black-eyed peas, crumbled bacon, 3 tablespoons of the reserved bacon fat, and all remaining ingredients in a large bowl, and toss well to combine.
- Cover and refrigerate for at least 4 hours, or preferably overnight, stirring occasionally.
- Allow salad to come to room temperature for 30 minutes before serving. Toss well just before serving.
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.