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Black Eyed Pea Salad with Blood Orange Vinaigrette
Course
Salad
Cuisine
American
Keyword
salad
Author
Eric Samuelson
Ingredients
For the dressing
The juice of 4 Blood Oranges
The zest of 1 blood orange
4
oz
sunflower oil or another neutral tasting oil
2
tablespoons
white balsamic vinegar or white wine vinegar
1
clove
black garlic
1
tablespoon
orange blossom honey
2
teaspoons
kosher salt
less or more to taste
For the salad
5
oz
mixed baby greens
kale, chard, spinach
2
small heads green and red oak leaf lettuce
handful of pine nuts
handful of cooked black eyed peas
prepared according to instructions on package
1
bag mini sweet peppers
Parmesan cheese for topping
optional
Instructions
To make the dressing
Add the zest of 1 Blood Orange to a mixing bowl. Add the juice of 4 blood oranges. Then slowly whisk in the oil. Add salt to taste.
Add the vinegar, black garlic, and honey.
Using a whisk mix well to combine.
To make the salad
Wash and then dry all the salad greens, mix to combine.
Cut off the top of the sweet peppers and slice in half, removing the seeds. Add the pine nuts and cooked black eyed peas.
Top with the dressing and Parmesan cheese.