BLACK EYED PEA SALAD

Ingredients

• 5 cups cooked and drained dried black-eyed peas (see Note)
• 4 slices crisp cooked bacon, crumbled, fat reserved separately
• 1/2 cup plus 2 tablespoons red wine vinegar
• 1/2 cup olive oil
• 1/2 cup finely chopped red onions (1/2 medium onion)
• 1/2 cup finely chopped red bell peppers
• 3 tablespoons finely chopped green onions
• 2 tablespoons finely chopped jalape�os
• 2 tablespoons finely chopped fresh parsley
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons Emeril's Original Essence
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions

Combine the black-eyed peas, bacon, 3 tablespoons reserved bacon fat, and all the remaining ingredients in a large bowl; toss well to combine. Cover and refrigerate for at least 4 hours or preferably overnight, stirring occasionally.

Allow the salad to sit at room temperature for 30 minutes before serving. Toss well just before serving.

Makes 6 cups, 8 servings

Note: To make 5 cups cooked black-eyed peas: Soak 2 cups dried black-eyed peas for 4 hours. Drain the peas and place them in a large saucepan. Add water to cover by 2 inches and bring to a boil. Reduce the heat to a simmer and cook until just tender, 20 to 30 minutes. Drain and transfer to a bowl to cool.

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