|Raw Kale with Black-Eyed Peas & Sweet Potato in a Citrus Vinaigrette|
They say that eating black-eyed peas on the first day of the new year brings luck and prosperity. So with that in mind, I offer you this simple recipe to help you start the new year right. Inspired by a salad from the Royal Blue Grocery, it features the fortuitous legumes paired with sweet potatoes, raw kale, and a Meyer lemon vinaigrette. Crisp, clean, delicious flavors.
Kale & Black-Eyed Pea Salad
(GF, DF, V, rSF, SF)
2 1/2 c cooked black-eyed peas
1 1/2 c sweet potato, diced
2 1/2 c kale, destemmed and shredded
Meyer Lemon Vinaigrette
(GF, DF, V, rSF, SF)
1/4 c Meyer lemon juice
1 teaspoon apple cider vinegar
1/4 c shallot, finely diced
1/2 teaspoon garlic, minced
1 teaspoon Meyer lemon zest
1/3 teaspoon salt
1/4 - 1/3 c canola oil
1. During this time of year, many groceries will carry pre-soaked black-eyed peas. I was lucky to find some from a local farm. If those are not available, feel free to start with dry beans (~1 cup yields the 2 1/2 cups needed) or use canned beans. If cooking them yourself, avoid overcooking so the peas hold their shape.
2. Peel the sweet potato and dice into 1/4" cubes. Cover with 3 cups cold, filtered water in a saucepan and bring to a boil. As soon as it reaches a boil, reduce heat to low and allow to cook for about 5 minutes, or until just fork tender.
3. Thoroughly wash the kale leaves, destem, and then thinly slice or tear into bite-size pieces to make approximately 2 1/2 cups.
4. To make the vinaigrette, start by zesting the lemon and then squeezing the juice from it. One Meyer lemon will yield approximately 1/4 cup.
5. Combine all ingredients except for oil.
6. Using a whisk, slowly incorporate the canola oil to emulsify. If your lemon is less acidic, you may need less oil, and vice versa. Makes approximately 2/3 cup.
7. Combine the black-eyed peas, sweet potato, and kale in a large, non-reactive bowl. Toss them in the vinaigrette.
8. Cover and chill for at least 2 hours. Make sure to give it another good toss before serving.
9. Makes 8-12 servings.
|Slow cooked with kombu.|
|Sweet potatoes rock.|
|Who knew making a vinaigrette was so easy?|
|A delicious and uber-healthy way to enjoy black-eyed peas.|
May 2012 be filled with opportunities to Laugh, to Learn, to Live, and to Love.
Happy New Year, everyone.