One of our most classic recipes, the black-eyed pea salad, to highlight our Cabernet-Merlot Red Wine Vinegar. A Must Try!
1 cup dried black-eyed peas
1 medium sweet potato, peeled, cut into ½ inch cubes
¼ cup Round Pond's Spanish Varietal Extra Virgin Olive Oil
3 medium Maui onions, finely diced
1 bunch scallions, sliced on the bias
1 medium jalapeno pepper, seeded and minced
2 Tbsp chives, minced
2 Tbsp basil, minced
½ medium red bell pepper, finely diced
¼ cup Italian parsley, minced
4-6 Tbsp Round Pond Cabernet & Merlot Blend Red Wine Vinegar
Salt and pepper to taste
In a pot, bring 6 cup water to a boil. Remove from heat and add black-eyed peas. Let soak 1 hour. Drain, rinse and drain again. Place peas and sweet potatoes in saucepan; cover with 1-inch water. Add pinch of salt. Bring to boil, reduce heat to a gentle simmer and cook 15-20 minutes until peas are tender. Drain and set aside. In a saucepan, heat the Round Pond Spanish Varietal Olive Oil. Sauté the onions, scallions, red bell pepper and jalapeno for about 8-10 minutes. Add mixture to peas. Stir in the remaining ingredients and serve.
Recipes by chef Jeffrey Bernys, Napa Valley