Serves 4 / Ingredient tip: This recipe calls for fresh black-eyed peas, which cook in a fairly short time. If you can’t find them fresh or frozen, you can use dried black-eyed peas, but be sure to soak overnight and allow a much longer cooking time. Prep tip: The dressing can be made early in the day and stored in the fridge.
1 cup fresh or frozen black-eyed peas
1 bay leaf
3-4 cloves garlic, pressed or mashed
1/2 teaspoon sea salt, divided
1/2 red onion, finely diced
6 radishes, cut in 1/2-inch dice
1/2 green bell pepper, cut in 1/2-inch dice
1/2 teaspoon ground allspice
3/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro
1/4 cup olive oil
2 tablespoons flaxseed oil
1/4 cup lemon juice
Zest of 1 lemon
1/4 teaspoon hot paprika (Spanish or Hungarian)
4 cups baby romaine lettuce, washed and spun dry
2 small tomatoes, quartered
4 tablespoons crumbled feta cheese
1. Place black-eyed peas and bay leaves in a medium saucepan with water to cover by 2 inches. Bring to a boil, reduce heat, and simmer until tender but not mushy, 15–20 minutes. (Dried peas will take at least 40 minutes.) Drain, reserving 1/4 cup cooking liquid.
2. Mix garlic with 1/4 teaspoon salt and scrape into a small saucepan. Add reserved cooking liquid, onion, radishes, bell pepper, allspice, and 1/2 teaspoon black pepper. Bring to a boil, reduce heat to medium-high, and cook, stirring often, until liquid reduces to about 1 tablespoon. (Vegetables should still have a little crunch.) Pour over black-eyed peas and toss gently. When cooled to room temperature, toss in mint and cilantro.
3. While vegetables are cooking, make dressing. Place oils, lemon juice and zest, paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a blender and whip until emulsified. Pour about half of the dressing over black-eyed pea mixture and toss well. In a large bowl, toss lettuce with remaining half of dressing and divide between
4 plates, spreading out. Mound black-eyed pea mixture in the center of each plate. Garnish with tomatoes and feta. Serve at once.
PER SERVING: 240 cal, 64% fat cal, 18g fat, 3g sat fat, 8mg chol, 6g protein, 17g carb, 4g fiber, 341mg sodium
