Black Eye Pea Salad
Makes 4 servings
2020 was a doozy! My family never participated in the superstitious tradition of eating Black Eye Peas for Good Luck on New Year’s. 2021 calls for drastic measures! So, eat this salad all January long, and let’s get some Good Luck in the air so we can have an amazing 2021!
2 cups fresh black eye peas
2 ¼ teaspoons kosher salt, divided
¼ cup red wine vinegar
1/3 cup water
1 teaspoon honey
1 medium shallot, peeled and sliced thinly
3 tablespoons avocado oil
2 cups chopped fresh baby spinach
3 strips thick-cut bacon, no nitrates or nitrites such as 365 brand, cooked and crumbled
In a medium saucepan, add peas 2 teaspoons salt and cover with water, about 2 ½ cups. Bring to a boil over medium-high heat, reduce heat to medium and simmer until tender, about 15-18 minutes.
Meanwhile, in a microwave-safe container, combine vinegar, honey, ¼ teaspoon salt, and water. Place in microwave and cook on high for about 1 minute 30 seconds. Remove from the microwave and stir until the salt and honey dissolve. Add the shallots and submerge. Allow to cool to room temperature, about 15 minutes.
Remove shallots from the vinegar mixture and place into a large bowl.
Drain the peas and add to the large bowl with the shallots along with the bacon crumbles and chopped spinach.
In a small bowl combine ¼ cup of the pickling liquid and avocado, whisking until combined. Pour mixture over pea mixture and toss to coat. Serve immediately.