Spicy Mustard Field Pea Salad Recipe
SERVES 4
Ingredients
3 cups fresh or frozen pinkeye purple hull field peas (about 1 pound)
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
1 large sweet pepper, finely chopped
3 tablespoons coarse, whole grain mustard
1/2 cup snipped fresh basil
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
Directions
1. In a 2-quart saucepan, cover peas with water and bring to boil. Reduce heat to low and simmer uncovered for about 25 minutes or until tender. Avoid stirring to keep skins intact.
2. In a medium mixing bowl, add the rest of the ingredients and whisk until combined.
3. After peas have reached desired tenderness, drain and let cool slightly in a shallow mixing bowl.
4. While still a little warm, toss peas with all remaining ingredients and chill in fridge at least one hour.
*Cook’s note: Keep in mind that immersion in vinaigrette will firm up the texture of the peas, so it’s preferable for them to be more tender than not.
Recipe featured in “50 Quintessential Mobile Bay Recipes” sponsored by
