Black Eyed Pea And Mint Marigold Salad
|Shelled black eyed peas/1 package (10 ounces) frozen black-eyed peas, thawed||2 Cup (32 tbs)|
|Smoked bacon slices||3 Ounce|
|Garlic||1 Clove (5 gm), minced|
|Onion||1 Small, finley diced|
|Red bell pepper||1⁄2 Small, finely diced|
|Serrano chilies||2 , seeded and minced|
|Balsamic vinegar||1 Tablespoon|
|Finely chopped chives||2 Teaspoon|
|Finely chopped mint||2 Teaspoon (Marigold / Tarragon)|
|Freshly ground black pepper||1 Tablespoon|
1. In a medium saucepan, bring 4 cups of water to a boil over moderately high heat. Add the fresh or thawed peas and boil until tender, 15 to 20 minutes. Drain, refresh under cold running water and set aside.
2. In a medium nonreactive skillet, cook the bacon over moderate heat, turning once, until crisp, about 5 minutes. Using tongs, transfer the bacon to paper towels to drain. Coarsely chop and set aside.
3. Heat the bacon fat over low heat. Add the garlic, onion, red bell pepper and serrano chiles and cook, stirring, until softened, about 5 minutes. Add the reserved peas and bacon. (The can be prepared up to 1 day ahead. Cover and refrigerate. Rewarm over moderate heat before proceeding.) Add the vinegar, chives, mint marigold and black pepper. Season to taste with salt. Serve hot.