Orange Black Eyed Pea Salad

By á-73576

Ideal for Buffets or Tailgating, add a little extra dressing, salt and pepper to taste just before serving

For Tailgating, assemble the Black Eyed Pea Salad before travel leaving a small amount of the dressing in a spill free container to freshen up salad before serving. Travel with kale undressed until serving time dressing just before lining onto serving tray

Ingredients

• For the Salad:
• 1 16 ounce bag dried black eyed peas, sifted through for any pebbles or residuals, rinsed
• 1 medium onion, cut in half, skin on
• 2 bay leaves
• 1 large or 2 small whole cinnamon sticks
• cooked black eyed peas
• 1 1/2 shallots, minced
• 2-3 carrots, peeled and chopped
• 2-3 celery stalks, strings removed, chopped
• 2-3 tablespoons, orange rind, chopped
• juice from 1 orange
• 1/8 cup grape seed oil
• 1 tablespoon kosher salt or more according to taste
• 1/2 teaspoon cracked black pepper
• 1 small bunch fresh kale, washed, large stems removed, then sliced down the center and chopped into small bite size pieces
• juice from 1 orange
• 1/8 cup grape seed oil

Details

Adapted from spicedpeachblog.com

Preparation

Step 1

For the Black Eyed Peas:
Into a large stock pot add black eyed peas, cover with cold water, and let sit overnight. Drain black eyed peas, rinse pot, and return peas covering with cold water covering about about two inches over. Drop in the cut onion, cinnamon sticks, and bay leaves. Cook until boiling then reduce temperature to medium low heat for about an hour or an hour and a half until peas are tender through but not mushy. Drain black eyed peas then transfer them to a long glass dish spreading evenly across and refrigerate until cool or ready to assemble salad.

For the Black Eyed Pea Salad:
Before assembling salad add one tablespoon of kosher salt to the black eyed peas and stir well throughout. One ingredient at a time stir in the shallots, carrots, celery, and finally the orange rind.
For the Dressing:
Mix the juice of two oranges with 1/3 cup of grape seed oil, whisk, then pour half of dressing into the salad. Check seasonings adding in a little more salt and pepper according to taste. Toss the remaining dressing with the kale.
Assembly:
Line serving tray with dressed kale then top with the assembled bean salad