Black-Eyed Pea Salad
Duane Nutter grew up deeply cooking black-eyed peas. Once he entered professional kitchens, he realized they made a bright accent for salads.
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Cooking tools:
- Pot
- Stove
- Fine-mesh sieve
- Mixing bowl
- Spoon
- Mason jar
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Plate
- Colander
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger, roughly chopped
- 1 cup dried black-eyed peas, soaked overnight (or canned black-eyed peas)
- 3 bay leaves
- 2 teaspoons salt, plus more to taste
- ½ bunch italian parsley
- 1 yellow pepper, diced 1 red pepper, diced
- ½ red onion, diced
- Black pepper to taste
- ¼ cup aged balsamic vinegar
- 1 cup olive oil
- 1 tablespoon whole grain mustard
- 5 cups arugula
- ¼ cup sunflower seeds
- 2 tablespoons goat cheese
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