Black-Eyed Peas Vinaigrette

Preparation info

  • Difficulty


  • Yield:


    or More Servings.

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

In days of yore, black-eyed peas were considered a basic ingredient in almost all Southern households, something taken for granted, a food to be cooked with fatback or hog jowls and cooked for hours, with collard greens and turnip greens simmering in separate pots. I had reached a certain adulthood when I discovered that they can be delectable when dressed with a vinaigrette sauce (always referred to in my childhood as a French dressing). Here is my version of a great Southern ingredient adapted à la Francaise.


  • 1 pound dried black-eyed peas
  • 8 cups water
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 1 onion stuck with 2 cloves
  • 1 garlic clove, peeled
  • 1 bay leaf
  • ¼ teaspoon dried thyme
  • 4 sprigs parsley
  • cup finely chopped onion
  • 2 tablespoons finely chopped shallots
  • 1 teaspoon finely minced garlic
  • ¼ cup finely chopped parsley
  • 3 tablespoons red wine vinegar
  • cup olive, peanut, or vegetable oil


  • Rinse and pick over the peas and place in a kettle. Add the water, salt, pepper, and onion stuck with cloves. Tie the garlic clove, bay leaf, thyme, and parsley sprigs in a cheesecloth bag, and add it. Bring to the boil and simmer until the peas are tender, about 1 hour and 15 minutes. Set aside for 15 minutes.
  • Remove the onion and cheesecloth bag. Drain the peas.
  • Put the peas in a mixing bowl. Add the chopped onion, shallots, minced garlic, chopped parsley, vinegar, and oil. Add salt and pepper to taste. Toss to blend well. Serve lukewarm or at room temperature.