Provider Farm

From our fields, for your family

Black Eyed Pea Salad with Fennel and Dill

Course: 
Ingredients: 
  • 1 cup black-eyed peas, rinsed and picked over
  • 3 large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced
  • 1/2 onion, intact
  • 1 bay leaf
  • Salt to taste
  • 2 medium tomatoes, optional, use in season only, diced
  • 1 medium fennel bulb (about 1/2 pound), trimmed, quartered, cored and sliced very thin across the grain
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons red wine vinegar or cider vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon cumin seeds, lightly toasted and ground
  • Freshly ground black pepper to taste
  • 1/3 cup chopped flat-leaf parsley
  • 1/3 cup chopped fresh dill
  • 1/3 cup chopped chives or scallions
  • 2 ounces feta, crumbled
Directions: 

1. Place the black-eyed peas, whole crushed garlic cloves, halved onion and bay leaf in a large, heavy saucepan and add enough water to cover by 2 inches. Bring to a boil, add salt to taste, reduce the heat, cover and simmer until tender but intact, about 45 minutes. Remove from the heat, remove the lid and allow the black-eyed peas to cool for 30 minutes. Remove and discard the onion. Remove the garlic cloves, squeeze the cooked garlic out of the skins and back into the black-eyed peas, and drain through a strainer set over a bowl.

2. Transfer the black-eyed peas to a large bowl. Whisk together the lemon juice, vinegar, minced garlic, cumin, salt, pepper and olive oil. Toss with the beans. Add the remaining ingredients except the feta and toss together. If you want a bit more liquid with the beans, add back some of the broth (I found the dressing to be sufficient). Marinate in the refrigerator for at least 30 minutes before serving. Sprinkle the feta over the top and serve.

Credit: 
NY Times