Peas With Bacon Vinaigrette Recipes

Steps:

• In a large skillet, cook bacon over medium, stirring occasionally, until fat is rendered and bacon is crispy, 5 to 7 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate, leaving fat in skillet.
• Add peas to skillet. Cook, stirring frequently, until heated through, 4 to 6 minutes. Remove from heat; stir in vinegar, and season with salt and pepper. Serve peas topped with bacon.

Steps:

• Heat a skillet over medium. Add bacon and cook until bacon starts to crisp, 6 minutes. Add shallots to skillet and cook, stirring occasionally, until translucent and starting to brown, 6 minutes.
• Add vinegar and stir to combine. Add peas and cook, stirring occasionally, until warmed through, about 2 minutes. Season with salt and pepper. Top with mint leaves.

Steps:

• Cook bacon in large, heavy skillet over medium-high heat until crispy.
• Drain off all but 1 T of the drippings.
• Add onion; cook, stirring, until lightly browned, 5 minutes.
• Stir in red pepper and garlic; cook, stirring, 1 minute.
• Add rice; cook, stirring, until lightly colored, about 3 minutes.
• Stir in chicken broth, peas, salt, thymeand peppers; heat to a boil.
• Cover; reduce heat.
• Cook until rice is tender, about 10 minutes.
• Stir in parsley.

Steps:

• Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
• Make vinaigrette:
• In a large bowl whisk together mustard, shallot, garlic, and vinegar and slowly whisk in oil until emulsified.
• Stir warm peas into vinaigrette. Chop bacon and in a 12-inch skillet cook over moderate heat, stirring, until crisp. With a slotted spoon transfer bacon to paper towels to drain and cool slightly. Quarter tomatoes, discarding seeds, and cut lengthwise into 1/4-inch-thick slices. Add bacon and tomatoes to pea mixture.
• Cut scallions and celery crosswise into 1/4-inch-thick slices. Cut enough romaine crosswise into 1/4-inch-wide strips to measure 4 cups and trim arugula. Add scallions, celery, romaine, arugula, parsley, and salt and pepper to taste to pea mixture and gently toss until combined well.

Steps:

• Fry bacon in heavy medium skillet until crisp.
• Remove using slotted spoon and drain on paper towels; set aside for garnish.
• Add minced onion to bacon drippings and cook over medium-high heat until just translucent, stirring constantly, about 3-4 minutes.
• Add garlic and stir 1 minute.
• Add celery seed and dill seed and stir 30 seconds.
• Blend in vinegar and honey and boil 2 minutes, stirring constantly.
• Whisk in olive oil in thin stream; remove from heat and whisk dressing until smooth.
• Pour over black-eyed peas; season to taste with salt and pepper.
• Add red onion slices and toss gently.
• Let stand at room temperature at least 1 hour.
• Arrange escarole on serving platter and mound pea salad over greens.
• Garnish with bacon and parsley and serve.