Chosen Bites: Black-eyed pea salad

Eaten at Rosh Hashana in a dish called Lubiya, black-eyed peas were brought to the southern parts of the United States by Sephardic Jews.

By LAURA FRANKEL
September 28, 2011 05:29
3 minute read.
Black eyed peas salad

Black eyed peas salad 311. (photo credit: Courtesy)

 
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Eaten at Rosh Hashana in a dish called Lubiya and mentioned in the Talmud as a sign of abundance, Black-Eyed Peas were brought to the southern parts of the United States by Sephardic Jews. The African American community borrowed the Jewish New Year’s dish and created a regional New Year’s dish called Hoppin’ John.

Just as we say a blessing while dipping apples in honey, we say blessings at the New Year when we eat symbolic foods. Carrots, beets, pomegranates and black eyed peas all have their own blessings. This salad is chock full of new Year’s symbolism and blessings.

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As the New Year approaches, tell us what defined your year

Black eyed peas are delicious and healthy with a sweet-nutty flavor. They can be served cold in this salad or hot and tossed sautéed mushrooms and caramelized onions.

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I always like to serve at least one room temperature or cold item at a large holiday gathering. Unlike my professional kitchens, my home kitchen does not have numerous ovens and a dozen burners. Timing reheating of dishes is tricky for everyone. By serving one or more room temperature items, you can pre-platter a dish and have it on the table for hungry guests while you get the rest of the meal together.

Black-eyed pea salad
Serves 6

2 cups dried black-eyed peas



For the vinaigrette

¼ cup pomegranate molasses
¼ cup apple cider
2 tablespoons honey
¾ cup best quality extra virgin olive oil
Salt and pepper
For the salad
2 beets, roasted, peeled and diced
2 shallots, minced
3 medium carrots, peeled and diced
½ cup golden raisins
½ cup pomegranate arils (seeds)

1.Sort the black-eyed peas and remove any debris. Soak the peas in cold water in the refrigerator overnight.

2.Drain the water and boil the peas for 1 ½ hours until they are cooked through and have a creamy center. Drain the peas and cool them.

3.Whisk together the vinaigrette and toss the peas and remaining ingredients together in a bowl. Chill before serving.

Chef’s hint: Gather the pomegranate arils (seeds) by putting a cut pomegranate in a bowl of water. Pick the seeds out while in the water and you can avoid pomegranate juice spattering your clothing, cabinets, walls, household pets etc…that stuff gets everywhere.

Tell us your story

Here at JPost we’re interested to hear which moments defined this past year for you personally, and how they will influence the year ahead.

We want to hear about the changes that impacted your year, whether it be a decision you've made, a personal gain or loss, a family event or a community gathering. Tell us about your experience how it affected you and what you’ve gained from it in order to improve the next year.

Please send in your stories in text, image or video (or any combination of the above mentioned), to  lifestyle@jpost.com. The best story will win a two-night weekend stay at The Grand Court Hotel in Jerusalem.

The winner will be chosen by a panel composed of Lifestyle Editor Yoni Cohen, Internet Desk Manager Elana Kirsh and Managing Editor Moshe Raphaely.

Stories must be submitted by Wednesday, October 12, 2011. The winner will be announced the following week on Wednesday October 19.

Selected entries will be published on JPost.com.


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