Black-Eyed Pea Salad
Recipe courtesy Emeril Lagasse. Refrigerate at least 4 hours, preferably overnight, and let it sit at room temperature 30 minutes before serving.
Ingredients
- 5 cup Black-eyed pea, cooked and drained
- 4 slice Bacon, cooked crisp and crumbled, fat reserved
- 1/2 cup Red wine vinegar, plus 2 tablespoons
- 1/2 cup Olive oil
- 1/2 cup Red onion, finely chopped (1/2 medium)
- 1/2 cup Red bell pepper
- 3 tbsp Green onion, finely chopped
- 2 tbsp Jalapeno, finely chopped
- 2 tbsp Parsley, fresh leaves, finely chopped
- 1 1/2 tsp Garlic, minced
- 1 1/2 tsp Emeril's Essence Creole Seasoning
- 3/4 tsp Salt
- 1/2 tsp Black pepper, freshly ground
Directions
- In a large bowl toss the peas, bacon and 3 tablespoons of the reserved bacon fat with all the remaining ingredients.
- Cover and refrigerate at least 4 hours or overnight, stirring occasionally. Toss well just before serving.