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Spice up your summer, now!!
Looking for something fresh and unique to set your next summer cookout apart?? We have just the thing! Luella’s black-eyed pea relish with heirloom tomatoes isn’t solely a vibrant mix of some of the south’s most beloved regional fare, but it also “makes a great compliment to the rich, smoky flavor of barbeque and grilled meat,” says proprietor and pit boss, Jeff Miller. Well, Jeff…we couldn’t agree more!
Black-Eyed Pea Relish with Heirloom Tomatoes
For dressing:
1⁄4 cup plus 2 tablespoons extra-virgin olive oil
1⁄4 cup fresh lemon juice
1⁄4 cup white wine vinegar
3 tablespoons minced garlic, rinsed in cold water and drained
1⁄4 cup fresh lemon juice
1⁄4 cup white wine vinegar
3 tablespoons minced garlic, rinsed in cold water and drained
1 tablespoon minced fresh oregano
1⁄4 teaspoon crushed red pepper, optional
1⁄2 teaspoon kosher salt, or to taste
1 teaspoon freshly ground pepper, or to taste
1⁄2 teaspoon kosher salt, or to taste
1 teaspoon freshly ground pepper, or to taste
For salad:
5 cups cooked black-eyed peas
2 cups peeled, seeded, and diced cucumber
1⁄4 cup sliced green onion
1⁄4 cup diced celery
1⁄4 cup diced red or yellow bell pepper
2 1⁄2 cups seeded and diced heirloom tomatoes or halved cherry tomatoes
1⁄4 cup sliced green onion
1⁄4 cup diced celery
1⁄4 cup diced red or yellow bell pepper
2 1⁄2 cups seeded and diced heirloom tomatoes or halved cherry tomatoes
Prepare dressing:
Combine olive oil, lemon juice, vinegar, garlic, oregano, crushed red pepper, salt and pepper in a jar; cover and shake to blend.
Prepare salad:
Combine black-eyed peas, cucumber, green onion, celery and bell pepper in a large bowl; pour about two-thirds of the dressing over ingredients and toss well. Cover and refrigerate 6 hours or overnight, stirring occasionally. An hour before serving, add tomatoes and additional dressing, if desired. Makes 10 servings.
Look for this recipe and other local favorites in both Edible Asheville and Farmer & Chef Asheville.