Recipe - Black-Eyed Peas Vinaigrette

1 pound Dried blackeyed peas
8 cup Water
Salt to taste
Pepper to taste
1 Onion stuck w/2 cloves
1 Garlic clove, peeled
1 Bay leaf
One fourth teaspoon Dried thyme
4 Sprigs parsley
1/3 cup Finely chopped onion
2 tablespoon Finely chopped shallots
1 teaspoon Finely minced garlic
One fourth cup Finely chopped parsley
3 tablespoon Red wine vinegar
2/3 cup Olive, peanut, or veggie oil

1. Rinse and pick over the peas and place in a kettle. Add the
water, salt, pepper, and onion stuck with cloves. Tie the garlic
clove, bay leaf, thyme, and parsley sprigs in a cheesecloth bag,
and add it. Bring to the boil and simmer until the peas are
tender, about 1 hour and 15 minutes. Set aside for 15 minutes.

2. Remove the onion and cheesecloth bag. Drain the peas.

3. Put the peas in a mixing bowl. Add the chopped onion, shallots,
minced garlic, chopped parsley, vinegar, and oil. Add salt and
pepper to taste. Toss to blend well. Serve lukewarm or at room
temperature.

From Craig Claiborne's "Southern Cooking"

Posted by Wesley Pitts

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini