CHEF JOHN LASATER / HATTIE B'S HOT CHICKEN
Black Eyed Pea Salad
For the Pepper Vinaigrette:
1/4 C Champagne Vinegar
1/4 C Malt Vinegar
1/2 C extra virgin olive oil
1/2 t fresh thyme (minced)
1/2 t fresh parsley (finely chopped)
1 1/2 t Black pepper
1 t fine sea salt (plus more to taste)
1 red bell pepper (small dice)
1 green bell pepper (small dice)
1 yellow bell pepper (small dice)
2 scallions (finely sliced)
1/2 t fresh roasted garlic (minced)
In a bowl add whisk together the vinegars, olive oil, thyme, parsley black pepper, 1/2 tsp salt, all the bell peppers, scallions and garlic.Important: Let this vinaigrette sit overnight.
For the Black Eyed Peas:
2 C dried Black-eyed peas
4 strips of bacon
6 C chicken stock or vegetable stock
In a large pot, cover the peas with enough water to cover by about 3-4 inches. You should do this the same time you make the vinaigrette because they have to soak overnight. Drain peas in a colander and set aside and salt with the remaining 1/2 tsp. In a large pot over medium high heat, render the bacon. Do not dice bacon. Leave it whole so it is easy to remove when finished cooking -- so the peas have good bacon flavor with no sign of it. Once bacon is rendered, add all the chicken stock and bring to a simmer.
Once simmering, add the peas and cook on low heat for about 25 minutes. The peas should be tender but not mushy.
Strain the peas and remove the strips of bacon.
While the peas are hot, toss in the vinaigrette. Let it cool down in the fridge and enjoy!
