Field Pea and Tomato Salad with Lemon Vinaigrette
For your Fourth of July get together home grown tomatoes are sure to be on your menu. We combined fresh field peas with tomatoes in a lemon vinaigrette. I also added peaches and I promise the flavors all work well together.
Field Pea-Tomato Salad with Lemon Vinaigrette
Ingredients for vinaigrette
1 medium shallot, finely chopped
1 tablespoon grated lemon zest
1⁄4 cup fresh juice (from 2 lemons)
2 medium garlic cloves, finely chopped (2 1⁄4 tsp.)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon honey
1 teaspoon whole-grain Dijon mustard
1/2 cup extra-virgin olive oil
Stir together shallot, lemon zest, lemon juice, garlic, salt, and pepper in a medium bowl; let stand 5 minutes. Whisk in honey and mustard. Add oil in a slow, steady stream, whisking constantly. Set aside.
Ingredients for peas
2 cups shelled fresh field peas (10 oz.), rinsed
1 lb of frozen or fresh black-eyed peas (fresh or canned black-eyed peas can be substituted)
2 tablespoons vegetable oil
4 strips thick sliced bacon, cut into 1/2-inch pieces or a ham bone
1 1/2 teaspoons salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
2 cups water
3 bay leaves
Hot-pepper vinegar, as desired
Heat the oil in a large pot over medium-high heat. When the oil is shimmering, Add the bacon, to the pot and cook, stirring, until bacon is lightly browned, about 6 to 8 minutes. If using a ham bone just put in pot and continues with recipe.
Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. add the prepared peas to the pot and stir to coat.
Pour in the and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 15-30 minutes or until tender.
Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves.
Drain; transfer peas to a bowl and toss with the vinaigrette. Let mixture stand, stirring occasionally, until cool.
Stir cherry tomatoes, basil, parsley, and remaining 1⁄4 teaspoon salt into cooled pea mixture. Arrange sliced heirloom tomatoes on a serving platter. Top with pea mixture; sprinkle with pepper. Serve immediately.