Black-Eyed Peas and Carrots with Basil Dressing
1 1/3 c Dried black-eyed peas; soaked overnight
1 Bay leaf
1 Onion; thick sliced
1 Fresh basil sprig
1 cl Garlic; lightly crushed
1/4 c White-wine vinegar; +1-1/2 tb
3 1/2 tb Lemon juice
2 tb Fresh basil; minced, or to taste
1 tb Chives; snipped
1/4 ts Ground black pepper
2 c Carrots; diced
1/2 c Green peppers; diced
1/2 c Red onion; diced
This is a modification of a recipe that originally ran in Prevention
magazine. I hope you like it as well as I did.
(The original recipe called for tarragon, but I don't like tarragon,
and so I used basil. However, if you like tarragon, that is the herb
originally called for.)
Drain the black-eyed peas and transfer them to a 3 qt saucepan. Add
the bay leaf, onion slice, basil sprig, and garlic. Add about 8 cups
of cold water. Bring to a boil. Simmer uncovered over medium heat,
stirring occasionally, for about 1 hour or until the peas are tender.
In a large bowl, whisk together the vinegar, lemon juice, minced
fresh basil, chives, and black pepper. Set aside.
While the peas are cooking, blanch the carrots in boiling water for
3 minutes, or until crisp. Drain and add to the bowl with the
dressing. Stir well and set aside.
When the peas are tender, drain and discard the bay leaf, onion,
basil, and garlic.
Combine peas and carrots and stir lightly to blend. Add the green
peppers and red onion. Toss well. Serve chilled or at room
temperature.
Yield: 6 Servings
From: Hayes Dorton, MPL Corp. <
[email protected]>
Date: Tue, 13 Jul 93 09:27:36 EDT
