Peachy the Magazine Spring 2017 | Page 50

Season ’ s Bounty
Photo : Joseph Woodley
BLACK-EYED PEA SALAD This side dish pairs well with fried chicken , pork , fish or steak , so it ' s the perfect dish for a family reunion or picnic in the spring or summertime .
For the pepper vinaigrette :
¼ cup champagne vinegar ¼ cup malt vinegar ½ cup extra virgin olive oil ½ teaspoon fresh thyme ( minced )
½ teaspoon fresh parsley ( finely chopped )
1½ teaspoon black pepper
1 teaspoon fine sea salt ( plus more to taste )
1 red bell pepper ( small dice ) 1 green bell pepper ( small dice ) 1 yellow bell pepper ( small dice ) 2 scallions ( finely sliced ) ½ teaspoon fresh roasted garlic ( minced )
In a bowl , whisk together the vinegars , olive oil , thyme , parsley , black pepper , 1 / 2 teaspoon salt , all the bell peppers , scallions and garlic .
Note : Let this vinaigrette sit overnight .
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