Baby Spinach Salad With Black Eyed Peas Lardons And Pecan Vinaigrette Recipes

Steps:

• In a large bowl, cover peas with 4 inches of water and soak a minimum of 6 hours, or overnight. Drain and rinse thoroughly.
• Place peas in a 4-quart saucepan with chicken broth or water and bring to a boil. Reduce heat and simmer peas between 45 to 55 minutes, or until peas are cooked but not mushy. Drain excess liquid and let peas cool to room temperature.
• Combine buttermilk, mayonnaise, mustard, vinegar, hot sauce salt and pepper in a bowl, and whisk to incorporate.
• In a salad bowl, combine beans, red onion, celery and chives. Pour dressing over bean mixture and gently stir to incorporate, being careful not to break up too many of the beans. Add spinach and toss to coat. Season with additional salt, pepper and hot sauce, to taste. Serve immediately.

Steps:

• In a large salad bowl, combine the spinach, pecans, bacon and blue cheese. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

Steps:

• In a large bowl, combine black-eyed peas with tomato, onion, garlic, cilantro, vinegar, mustard, and oil; gently toss to combine. Season with salt and pepper.
• When ready to serve, combine spinach and mustard greensin a large salad bowl. Top with the bean salad, and gentlytoss to combine.

Steps:

• Whisk together the olive oil and the lemon juice.
• Toss the spinach in a large serving bowl with the olives and the combined olive oil and lemon juice.
• Season the salad with sea salt and freshly ground black pepper.

Steps:

• Cover the black-eyed peas with water and bring to a boil. Simmer gently until tender (about 30 minutes). Season to taste with salt and pepper after the peas have cooked for 20 minutes.
• Wash the spinach and remove stems. Shred leaves and drain well.
• Soften the onion and garlic in the olive oil and cook until soft in a large skillet. Add the spinach and saute, stirring constantly until wilted. Season to taste and add the drained peas. Heat through, correct seasoning and serve.

Steps:

• Simmer peas, water, and 1/2 teaspoon salt in a 1-quart saucepan, uncovered, over moderate heat until peas are just tender, about 15 minutes. Drain in a colander and rinse under cold water, then spread peas out on a paper towel and pat dry.
• Grind fennel seeds with cayenne and black pepper to a powder in grinder, then transfer to a small bowl. Add peas to spice mixture and toss to coat.
• Whisk together juices, broth, honey, oil, and remaining 1/4 teaspoon salt in a large bowl and add spinach and mint, tossing to coat. Serve salad sprinkled with spiced peas.