Warm Black-Eyed Peas With Bacon and Red Onion Vinai

Name: Warm Black-Eyed Peas With Bacon and Red Onion Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices thick bacon, cut into 1/2-inch dice (about 6 oz.); ⅓ cup minced red onion; 1 large garlic clove, minced; ½ teaspoon celery seed; ½ teaspoon dill seed; 6 tablespoons red wine vinegar; 1 ½ teaspoons honey; ½ cup olive oil; 2 ½ cups cooked black-eyed peas; salt & freshly ground black pepper; 1 small red onion, thinly sliced; 3 cups escarole, strips; minced parsley (garnish)

Servings: persons

4 slices thick bacon, cut into 1/2-inch dice (about 6 oz.)
⅓ cup minced red onion
1 large garlic clove, minced
½ teaspoon celery seed
½ teaspoon dill seed
6 tablespoons red wine vinegar
1 ½ teaspoons honey
½ cup olive oil
2 ½ cups cooked black-eyed peas
salt & freshly ground black pepper
1 small red onion, thinly sliced
3 cups escarole, strips
minced parsley (garnish)

1
Fry bacon in heavy medium skillet until crisp.
2
Remove using slotted spoon and drain on paper towels; set aside for garnish.
3
Add minced onion to bacon drippings and cook over medium-high heat until just translucent, stirring constantly, about 3-4 minutes.
4
Add garlic and stir 1 minute.
5
Add celery seed and dill seed and stir 30 seconds.
6
Blend in vinegar and honey and boil 2 minutes, stirring constantly.
7
Whisk in olive oil in thin stream; remove from heat and whisk dressing until smooth.
8
Pour over black-eyed peas; season to taste with salt and pepper.
9
Add red onion slices and toss gently.
10
Let stand at room temperature at least 1 hour.
11
Arrange escarole on serving platter and mound pea salad over greens.
12
Garnish with bacon and parsley and serve.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 slices thick bacon, cut into 1/2-inch dice (about 6 oz.), ⅓ cup minced red onion, 1 large garlic clove, minced, ½ teaspoon celery seed, and more.

Yes, Warm Black-Eyed Peas With Bacon and Red Onion Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Black-Eyed Peas With Bacon and Red Onion Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions