We love black-eyed peas on New Year's Day. This recipe is one way to lighten the New Year's meal. Even better - enjoy this recipe all year round. If red Belgian endive can't be found, frisee makes a great alternative.
- 1 cup dried black-eyed peas, rinsed and picked over
- 3 large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced
- 1 onion cut in half
- 1 bay leaf
- Salt to taste
- 1 medium fennel bulb (about 1/2 pound), trimmed, quartered, cored and sliced very thin across the grain
- 1 tablespoon fresh lemon juice
- 1/3 cup Lambrusco Red Wine Vinegar
- 1/3 cup Picual extra virgin olive oil
- 1 teaspoon dried tarragon
- Freshly ground black pepper to taste
- ⅓ cup chopped flat-leaf parsley
- 1/2 red onion, thinly sliced
- 2 large beets - the color of your choice - cooked, peeled and julienned
- 1 large yellow pepper (or 3 small ones)
- 2 heads Belgian endive lettuce chopped
- Place the black-eyed peas, whole crushed garlic cloves, halved onion and bay leaf in a large, heavy saucepan and add enough water to cover by 2 inches. Bring to a boil, add salt to taste, reduce the heat, cover and simmer until tender but not mushy, about 45 minutes. Remove from the heat, remove the lid and allow the black-eyed peas to cool for 30 minutes. Drain through a strainer. Remove and discard the onion. Remove the garlic cloves, squeeze the cooked garlic out of the skins and back into the black-eyed peas.
- Transfer the black-eyed peas to a large bowl. Add the sliced fennel.
- Whisk together the lemon juice, vinegar, tarragon, minced garlic, salt, pepper, chives, parsley, and olive oil. Toss 1/2 of the mixture with the beans and fennel. Refrigerate up to four hours or overnight.
- When ready to serve - Layer half of endive on the bottom of a serving bowl. Add half of the bean mixture and then another layer of endive, yellow pepper, red onions and beets.
- Drizzle remaining dressing over entire salad. Let rest 30 minutes and serve.