Warm Salad of Black-Eyed Peas

Preparation info
  • Serves


    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

I first saw fresh black-eyed peas in a supermarket in Cambridge, Massachusetts, about fifteen years ago, tried them hot with a vinaigrette as an accompaniment to baked ham, and fell in love. They came—and still come—in little plastic packets. This dish is meant as a lunch course or a substantial first course and is accompanied by corn muffins.