Recipe for Greek Style Black-Eyed Pea Salad
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This recipe is thought to have originated in Chios but a version of it is served on other islands, as well. If you don’t have access to purslane or don’t know what it looks like well enough to forage it, you can either omit it or substitute for any other salad green you might have on hand, such as torn romaine lettuce.
Greek Style Black-Eyed Pea Salad (Mavromatica Fasolia Salata) Recipe Ingredients:
- 2 cups dried black-eyed peas, picked through and rinsed with cold water
- 1 recipe ladolemono
- 3 tablespoons chopped walnuts
- 1/2 cup torn purslane leaves
- 1/2 cup chopped, fresh parsley
- 1/2 cup torn arugula
- 1/4 cup fresh pomegranate seeds
How to Prepare Greek Style Black Eyed Pea Salad:
Place the peas in a medium saucepan and fill the pan with water so all the peas are covered. Cover the pan and set the heat to medium. Bring the mixture to a boil and then reduce the heat to low. Simmer for twenty minutes and then turn off the heat. Set it aside so that the peas cool. Once they’re cool, drain them into a colander.
Prepare the ladolmono according to the instructions in the recipe. Stir in the walnuts and set aside.
Add the peas to a medium bow. Toss in the purslane, parsley, arugula, and pomegranate seeds. Toss in the ladolemono and serve immediately. If you make this salad in advance, wait until the last minute to toss in the ladolemono.
This post was written by GreekBoston.com