Recipe - Black-Eyed-Pea Salad

*For the BlackEyed Peas*
1 tablespoon Olive oil
3 Whole cloves
1 small Onion; cut into 8 wedges
1 Whole carrot; peeled, cut
into 4 p
1 Stalk celery; cut into 8
pieces
5 ounce Smoked ham; cut into 3
pieces
1 Clove garlic; peeled
One fourth cup White wine
4 One half cup Dried blackeyed peas
One half teaspoon Salt
1/8 teaspoon Freshly ground black pepper
*For the Vinaigrette*
3 tablespoon Fresh lemon juice
One half teaspoon Cayenne pepper
1 One half tablespoon Honey
2 One half teaspoon Salt
1 teaspoon Freshly ground black pepper
Three fourths cup Olive oil
*Additional Ingredients*
2 cup Frozen lima beans; thawed
3 Stalks celery; minced
1 small Red onion; halved and cut or sliced up
3 Whole carrots; peeled and
minced
1 One half tablespoon Fresh oregano; chopped

For the blackeyed peas: Heat oil in a large pot over medium heat. Stick
cloves into onion pieces; add to pot. Add carrots, celery, ham and garlic.
Cook until onions start to brown about 10 minutes. Stir in wine and peas;
cook 1 to 2 minutes. Add water to cover by 2 inches. Cover pot, bring to
boil over high heat. Immediately reduce heat and simmer for 30 minutes. Add
salt and pepper. Cook until peas are tender, 5 to 10 minutes more. Let peas
cool in the liquid, 3 to 4 hours. For the vinaigrette: Combine lemon juice,
cayenne, honey, salt and pepper and 1 tablespoon of liquid the peas are
cooling in. Gradually whisk in oil. To assemble the salad: Cook lima beans
in boiling water until just tender; drain and rinse in cool water. Place in
a large bowl. Drain peas. Discrad cooked vegetables. Add peas to limas. Add
celery, onion, carrots, vinaigrette and oregano. Toss gently. Serve at room
temperature.
Posted to MCRecipe Digest V1 #197

Date: Mon, 12 Aug 1996 22:21:44 0800

From: Kristine ksimpson@cwo.com