This recipe comes directly from ATK's recently released "Cooking Fresh". I gave up marking pages in this - I could easily make / eat everything in this wonderful collection! With the markets still overflowing with fresh peaches as I post this - no better time to enjoy such a satisfying, nutrutious and seasonal dish! Off season, I am betting it would taste great with pears or apples.
1 tsp grated lime zest
2.5 TB lime juice (2 limes)
1 tsp honey
1 small garlic clove, minced
salt and pepper
2 TB extra-virgin olive oil
Whisk lime zest and juice, honey, garlic, and 1/4 tsp salt together in large bowl. Whisking constantly, drizzle in oil.
2 (15 ounce / 445 ml) cans black-eyed peas, rinsed
2 peaches, halved, pitted, and chopped coarse
3 oz frisée, chopped into 2" pieces
1/4 cup finely chopped red onion
1/4 cup pecans toasted and chopped
1/4 cup fresh basil leaves, torn into 1/2" pieces
1 jalapeño chile, stemmed, seeded and chopped fine
Add peas, peaches, frisée, onions, pecans, basil and jalapeño to bowl and toss to combine. Season with salt and pepper to taste and serve.
Notes and Tips...
- Olive oil - I have many oils in my cupboard, and while I have a good extra-virgin for cooking, when it comes to salads I have a special, incredibly flavourful olive oil. It is expensive, but I use it only in salads when I want that wonderful flavour to be appreciated.
- Peaches - they are not peeled for this, but I still give them a little rinse and wipe to get right of some of the peach fuzz; nectarines are also in season and would work - maybe even plums.
- Greens - I didn't use frisée because I have the great privilege of having market access to Boyle Bros Market Greens - fantastic!
- Pecans - place on baking sheet (use non-stick aluminum foil if you wish); roast for 5-10 minutes until fragrant; do not get distracted since these can burn quickly; chop coarse after they cool
- Jalapeño Chile - I like to cut these with rubber gloves on; use half a pepper if concerned about the heat - though it is nicely off-set by the sweet peaches
<== Questions or Comments about this recipe? Visit the Recipe Q. C. page - looking forward to hearing from you!