Take this salad to your next potluck; the creamy peas, smoky onions, and tangy lemon are delicious warm or cold.
Field Pea Salad with Grilled Vidalia Onions
Makes About 6 Servings
- 3 cups fresh black-eyed peas
- 1 cup fresh lady peas
- 1 teaspoon kosher salt, divided
- 1 teaspoon lemon zest
- ⅓ cup fresh lemon juice
- ¼ teaspoon ground black pepper
- 4 tablespoons canola oil, divided
- 2 medium Vidalia onions, cut into ½-inch-thick slices
- ¼ cup chopped fresh basil
- Grilled lemon halves, to serve
- Garnish: fresh basil
- In a large saucepan, bring all peas, ½ teaspoon salt, and cold water to cover by 1 inch to a boil over medium-high heat. Cover and reduce heat; simmer until tender, about 25 minutes. Drain. Transfer to an ice water bath to stop the cooking process. Drain.
- In a medium bowl, place peas. In a small bowl, whisk together lemon zest and juice, pepper, and remaining ½ teaspoon salt. Whisk in 3 tablespoons oil. Pour lemon mixture over pea mixture; toss to coat. Cover and refrigerate for 1 hour.
- Heat a cast-iron grill pan over medium-high heat. Reduce heat to medium. Brush with remaining 1 tablespoon oil. Add onion to pan; cook until softened and grill marks form, about 2 minutes per side.
- Stir basil into pea mixture. Spoon onto a serving platter. Arrange onion slices over salad. Garnish with basil, if desired. Serve with grilled lemon halves.