Mavromakita Fasolia
Region: Greece
Category: Salads
Season: Any
Difficulty: Easy and Quick
This simple preparation can be made with canned black-eyed peas, as long as they are only packed in water. I prefer using dried black-eyed peas but they are not always to be found. Typically you would serve this salad as a meze, but it’s fine as a side dish too. This recipe was given to me by Chef Estathios Meralis of the motor yacht M/Y Sirius out of Marina Alimos near Athens.
Yield: Makes 6 servings
Preparation Time: 5 minutes
2 1/2 cups canned black-eyed peas (two 15-ounce cans) or 1 cup dried black-eyed peas
Salt to taste
2 scallions, trimmed and finely chopped
1 small garlic clove, finely chopped
3 tablespoons chopped fresh dill
5 tablespoons extra-virgin olive oil
Freshly ground pepper to taste
1. If using dried black-eyed peas, boil over high heat in water to cover until tender, about 1 hour. Drain and rinse. If using canned peas, drain and rinse, then place in a bowl.
2. Toss the black-eyed peas with the scallions, garlic, dill, olive oil, salt, and pepper. Serve at room temperature.
Variation:
Note:
Posted: 05/27/2010
