Love those field peas!
How time flies. It’s been a few weeks since I’ve posted anything and that is because I’ve been baking/cooking at our son and DIL’s Lollitop Sweet Shop and now opened Round Top Brewing. I usually go in Thursday-Sunday and bake at sweet shop and help with breakfast tacos/biscuit sandwiches etc and when done walk a few steps and UP 20 steps to upstairs kitchen at the brewery. Both or fun but I have to say the “food” part of the brewery is my favorite. It’s nice to work with Paul on his ideas and creations and I do not mind one bit taking directions from him and doing things his way.
I’m always looking for new salad or cold side dishes to prepare because it takes the pressure off of having everything hot and ready to go at dinner time.
I’ve posted a couple of recipes over the last couple of months from a summer issue of Southern Living magazine. This is another one and would be a very cold addition to your Thanksgiving dinner.
The only changes I made in SLM recipe is to use canned peas which makes this dish even faster and I added some of the colorful baby peppers to the finished dish.If you aren’t a feta fan, try goat cheese or any other crumbly cheese to finish.
I wish everyone a happy Thanksgiving and hope to start cooking and posting a little more frequently.
BLAST FROM THE PAST: This Couscous Salad with Strawberry, Avocado and Lime Vinaigrette is another cold salad that is not only delicious but beautiful.
All ingredients ready
Saute the onions and the butter and add the bay leaf.
Remove the sauteed onion from pan and add in bowl with the mixed peas.
Mix up the dressing.
Add the dressing to the pea mixture along with the pepper slices and tomato halves. Toss and then top with crumbled cheese. Chill or serve room temperature.
Field Pea Salad with Tomatoes and Feta
- 1 Tbsp. butter
- 1 c. finely chopped onion I use sweet onion
- 1 can field peas drained and rinsed
- 1 can black eyed peas drained and rinsed
- 1 can purple hull or use just the two above, drained and rinsed
- 1 dried bay leaf
- 1 tsp. salt divided
- 3/4 tsp.black pepper
- 3 Tbsp. olive oil
- 2 Tbsp minced shallot
- 1 Tbsp. whole grain Dijon mustard
- 2 tsp. fresh type or 3/4 tsp. dried
- 1 tsp. grated lemon zest
- 2 Tbsp. lemon juice
- 1 pint cherry tomatoes cut in half
- 3-4 mini peppers sliced into rings
- 1/3 c. chopped flat leaf parsley
- 2 oz. feta cheese 1/2 cup
- Melt the butter in a large sauce pan over medium high heat. Add the onion and stir occasionally for about 5 minutes. Add in the drained and rinsed peas, the bay leaf, 3/4 teaspoon salt and 1/2 teaspoon of the pepper. Cover and reduce heat and cook for about 20 minutes. Remove from heat and discard the bay leaf.
- Whisk the oil, shallot, mustard, thyme, zest and juice and remaining 1/4 teaspoon salt and pepper to a large bowl. Add the cooled pea mixture, tomatoes, pepper rings and parsley; toss gently to combine. Sprinkle with cheese. Serve warm or at room temperature.
If you would like a little heat added to the dish, try adding a few very thinly sliced jalapenos to the dish.