One of Turkey’s classic, spectacular salads, piyaz highlights any
kind of bean as its main ingredient. “Meaty” black-eyed peas,
tiny ephemeral bursts of pomegranate, and the sweetly
woodsy taste of zahtar tease and please the palate.
Black-eyed peas. So cute, I could eat 'em up.
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing – Based on the Food Down Under recipe
4 cups cooked and drained black-eyed peas (comprehensive directions for various soaking and cooking methods here; 2 cups dried will yield about 4 cups cooked)
1 bunch scallions, chopped (use both white and green parts)
½ cup broken walnuts, toasted by tossing in a dry skillet over medium heat for about 8 minutes
½ cup fresh pomegranate arils (the fleshy, juicy seeds)
1 cup flat-leaf parsley, chopped (or keep whole if leaves are small)
¼ cup extra virgin olive oil
Juice of 3 large lemons
4 teaspoons zahtar
1 teaspoon salt
¼ teaspoon black pepper
Prepare the dressing. In a small bowl, whisk together olive oil, lemon juice, zahtar, salt and pepper to combine. In a separate large bowl, tip in black-eyed peas, scallions, walnuts, pomegranate arils and parsley. Stir carefully to avoid crushing the pomegranate arils. Pour dressing over salad, stirring once more before serving. Serves 4 as a side salad; 2 as a main course. --
This post is for Sra of When My Soup Came Alive, hosting My Legume Love Affair - Fourth Helping. Sra is accepting recipes through October 31, the more the merrier. Please stop by her site early November. The round-up is sure to be a bountiful array of extraordinary bean dishes from around the world.
I am also sending this on to Lisa of Lisa's Kitchen, co-creator and January 2011 host of No Croutons Required, the monthly soup-and-salad event which she and Jac of Tinned Tomatoes collaborate on. This month's theme is Black-Eyed Peas.
Been There, Done That ~
Persian Lentil Pomegranate Soup
Cannellini, Fennel and Olives
Other People's Eats ~
Turkish Garbanzo Salad