Oil and Vinegar
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Warm Black-Eyed Peas with Bacon
and Red Onion Vinaigrette



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Red Onions
Red Onions
David Wagner
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La Belle Cuisine


Warm Black-Eyed Peas with Bacon and
Red Onion Vinaigrette

Bon Appetit Archives

4 thick slices bacon (about 6 ounces),
cut into 1/2-inch dice
1/3 cup minced red onion
1 large garlic clove, minced
1/2 teaspoon celery seed
1/2 teaspoon dill seed
6 tablespoons red wine vinegar
1 1/2 teaspoons honey
1/2 cup olive oil
2 1/2 cups cooked black-eyed peas
Salt and freshly ground pepper
1 small red onion, thinly sliced
3 cups escarole strips
Dandelion greens or parsley

Fry bacon in heavy medium skillet until crisp. Remove using slotted
spoon and drain on paper towels. Set aside for garnish.
Add minced onion to bacon drippings and cook over medium-high heat
until just translucent, stirring constantly, 3 to 4 minutes. Add garlic and
stir 1 minute. Add celery seed and dill seed and stir 30 seconds. Blend in
vinegar and honey and boil 2 minutes, stirring constantly. Whisk in olive
oil in a thin stream. Remove from heat. Whisk dressing until smooth.
Pour over black-eyed peas. Season with salt and pepper. Add red
onion slices and toss gently. Let stand at room temperature at least
1 hour.
Arrange escarole on platter. Mound pea salad over escarole. Garnish
with dandelion greens and/or parsley. Sprinkle with bacon. Serves 4.

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