June 9, 2015

In the Kitchen: Purple Hull Pea Salad




During our first week in Charleston we ate at Leon's Oyster Shop. It is a new restaurant located on Upper King known for their raw oysters and fried chicken. The place is stunning, and I think they have one of the nicest patios in town making it perfect Friday night spot. Their black eyed pea salad is so simple and unbelievably good. Pea salads can often be bland and soggy, but this salad is bright and crisp thanks to fresh vegetables and a light vinaigrette. I used fresh purple hull peas, but any similar variety like black eye peas or lady peas can be substitute. Surprise your guests and make this for your next summer picnic or barbecue. 



Purple Hull Pea Salad 

2 cups fresh purple hull peas (or any other pea)
1/2 cup diced celery
1/2 cup diced bread & butter pickles
1 orange bell pepper diced
2 tablespoons mined red onion
Juice of 1 lemon
1/4 cup white wine vinegar
1/4 cup olive oil

Bring a pot of boiling water to a boil. Salt water and add purple hull peas. Boil for 20 - 25 minutes until tender. Drain and set aside.

Combine celery, pickles, and bell pepper in a large mixing boil. Add cooled purple hull peas. In a separate bowl whisk together red onion, lemon, white wine vinegar, olive oil and salt and pepper to toast. Pour vinaigrette over peas and stir to combine. Adjust flavoring as needed (may need more lemon). Serve chilled.

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