Blingy field pea salad

Field (cow) peas are little powerhouses of goodness that were brought here by our African ancestors and have been grown in North America for multiple generations. Though I adore peas cooked slow with salty pork, there are so many other delicious and lower sodium ways to enjoy them. Field peas take on any flavor you throw at them, and they love bathing in good fat. <br /> <br />Camellia Beans of Louisiana grows these elegant little peas named "Lady Cream" and they look a lot like Ptitim, aka Israeli Couscous. These delicious gems have a very mild flavor and have a nice firm texture when cooked. They are especially great in soups and salad, just like their larger cousins. <br /> <br />So tonight I decided to use pomegranates and lemons to make a bright, sunny salad with my latest haul of creamers from Louisiana. Miraculously my little herb garden is still going strong despite the fact that my yard is near-frozen. With some local feta and sunflower sprouts, this salad has a nice balance of salty, sweet, and tart. I call it "blingy" because these fancy little peas deserve to be dressed up, and the bright pretty sprouts and ruby-red pomegranate seed made this salad so pretty my daughter called it "shiny". <br /> <br />You can order Lady Creams directly from Camellia (like I do) if you live outside of the LA/TX/MS/AL corridor, or dried black eyed peas are a wonderful substitute.
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