Aug 11, 2017

Provencal Salad with Black Eyed Peas



Ingredients:

100 gr. black eyed peas,
200 gr. provence greens ( swiss chard, arugula, chervil, leafy lettuces, endive, purple basil),
4 tbsp pure olive oil,
1/2 tsp sea salt,
1 medium onion chopped,
1 tbsp light soy sauce,
A pinch of parsley,
A pinch of rosmary, thyme and mint,
A pinch of dill,
A bunch of garlic chives,
4 cloves of black garlic,
1 tsp marjoram
1 jalapeno chopped,
1 medium chili pepper,
2 medium green pepper,
2 limes juice,
2 tbsp pomegranate syrup,
6-7 cherry tomatoes,
6-7 slices sweet pickles



Optional:

50 gr. blackberry ( If desired, you can remove herbs and peppers from the list and try to add some blackberry. The taste is really incredible when you combine blackberry and beanie!)



Method:

1. Place the beans in a pot, cover with water by 2-3 inches. Bring to boil on low heat until peas are tendered, but not mushy. After 20-30 minutes, strain the peas and set aside.

2. Wash provence greens and set aside.

3. Add olive oil, garlic, chopped peppers, jalapeno, onion and soy sauce in a pan on medium heat. Mix them for 4-5 minutes until they are caramelized.

4. Add parsley, rosmary, thyme, mint, dill, marjoram, lime juice and salt, stir on high heat for 1-2 minutes.

5. Pour the beans into the pan and mix with caramelized vegetables.

6. Cut the provence greens by bamboo knife and place in a large bowl.

7. Add beans mixture on top of the greens.

8. Place pickles and tomatoes. Dress with lime juice, pomegranate syrup and olive oil.


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