Black-Eyed Pea Salad

1. 1

   Preheat oven to 450 degrees F.

2. 2

   Brush olive oil on the peppers, and place them cut side down on a piece of heavy duty aluminum foil (with the edges turned up to avoid drips.)

3. 3

   Roast until charred, them remove them to a resealable plastic bag or tightly covered pan to sweat and cool down.

4. 4

   Make the vinaigrette just before use.

5. 5

   Through the feed opening of a running blender, add vinegar and garlic.

6. 6

   With the blender still running, pour olive oil in a slow thin stream.

7. 7

   (Alternatively, you can prepare the vinaigrette by whisking the ingredients into a bowl in the same order, in which case, the garlic should be minced first.)

8. 8

   Return to the bell peppers and peel off the blackened skin.

9. 9

   Slice the flesh of the peppers brunoise (julienne, then crosswise) and place in a mixing bowl.

10. 10

    Fold in the drained black-eyed peas, scallions, and parsley.

11. 11

    Stir in enough of the vinaigrette to coat.

12. 12

    Serve family style.

* Per serving · 4 servings · Values may vary.

No additional tips available.