Instead of cooking your field peas to death, try this bright and fresh salad recipe that blanches them until just tender. Combined with skillet-charred okra and tomatoes, it’s a fresh take on familiar flavors that will win rave reviews at your next gathering. This salad soaks up more flavor as it sits and tastes great at room temperature, so it’s a sure-fire potluck win.
- ½ cup olive oil
- 1 teaspoon Dijon mustard
- Juice of 2 lemons
- 2 teaspoons lemon zest
- 2 tablespoons chopped fresh herbs (such as parsley, thyme and mint), plus additional, for garnish
- 2 tablespoons plus ½ teaspoon sea salt, divided, plus additional to taste
- ¼ teaspoon freshly ground black pepper
- 8 cups water
- 4 cups fresh field peas (such as black-eyed peas)
- 1 pound fresh okra, halved lengthwise
- 1 pint cherry tomatoes, halved
- 6 tablespoons coconut oil, divided
Whisk together olive oil, mustard, lemon juice, lemon zest, herbs, ½ teaspoon salt and pepper. Set aside.
In a medium saucepan, bring water to a rolling boil. Add remaining 2 tablespoons salt and peas. Reduce heat to medium; cook until peas are just tender, about 8 minutes. Drain, and set aside to cool.
Add 2 tablespoons coconut oil to a large, heavy-bottom pan (preferably cast iron), and heat on medium until oil just begins to smoke. Cook okra in batches, cut-side down until golden brown and slightly charred, about 2 minutes. Turn okra and cook until tips char lightly, about 1 minute more. Remove okra from pan, set aside; repeat with remaining okra, adding coconut oil as needed. Add tomatoes seed side down, and cook until lightly charred, about 2 minutes. Turn and cook 1 minute more. Remove from pan and set aside.
Place peas in a medium bowl, toss with lemon-herb vinaigrette. Stir okra and cherry tomatoes into pea mixture, toss gently to combine. Taste, and add a pinch or two of salt, if desired. Garnish with additional fresh herbs.
Recipe and photo provided by Edible Charleston. Subscribe to Edible Charleston’s newsletter.