Black Eyed Peas Vinaigrette Recipe
Ingredients
| 1 pound dried black-eyed peas | ||
| 1/4 cup vegetable or skimmed chicken broth, either homemade or canned | ||
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| 2 tablespoons fresh oregano, chopped or 1 tablespoon dried oregano | ||
| Dijon Mustard | 1 1/2 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Carrots | 1 Cup (16 tbs), grated | |
| Onion | 1 Cup (16 tbs), chopped | |
| Parsley | 1 Cup (16 tbs), chopped | |
Directions
Cook black-eyed peas according to package directions.
In a small bowl combine broth, vinegar, olive oil, oregano, mustard, garlic, salt and pepper; mix well.
Let stand while peas cook.
Drain peas.
In a large bowl combine hot black-eyed peas, carrots, onion and parsley; toss to mix.
Add dressing; toss until coated.
Cover.
Marinate in refrigerator for several hours to overnight.
In a small bowl combine broth, vinegar, olive oil, oregano, mustard, garlic, salt and pepper; mix well.
Let stand while peas cook.
Drain peas.
In a large bowl combine hot black-eyed peas, carrots, onion and parsley; toss to mix.
Add dressing; toss until coated.
Cover.
Marinate in refrigerator for several hours to overnight.
Chef
