Season’ s Bounty
Photo: Joseph Woodley
BLACK-EYED PEA SALAD This side dish pairs well with fried chicken, pork, fish or steak, so it ' s the perfect dish for a family reunion or picnic in the spring or summertime.
For the pepper vinaigrette:
¼ cup champagne vinegar ¼ cup malt vinegar ½ cup extra virgin olive oil ½ teaspoon fresh thyme( minced)
½ teaspoon fresh parsley( finely chopped)
1½ teaspoon black pepper
1 teaspoon fine sea salt( plus more to taste)
1 red bell pepper( small dice) 1 green bell pepper( small dice) 1 yellow bell pepper( small dice) 2 scallions( finely sliced) ½ teaspoon fresh roasted garlic( minced)
In a bowl, whisk together the vinegars, olive oil, thyme, parsley, black pepper, 1 / 2 teaspoon salt, all the bell peppers, scallions and garlic.
Note: Let this vinaigrette sit overnight.
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