By Luella’s Bar-B-Que (from Farmer and Chef Asheville)
This is a dish of summer, when heirloom tomatoes are at their peak. “It makes a great complement to the rich, smoky flavor of barbecue and grilled meat,” says Jeff Miller, Luella’s chef, owner, and pit boss.
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
3 tablespoons minced garlic, rinsed in cold water and drained
1 tablespoon minced fresh oregano
1/4 teaspoon crushed red pepper, or to taste
1/2 teaspoon kosher salt, or to taste
1 teaspoon freshly ground pepper, or to taste
5 cups cooked black-eyed peas
2 cups peeled, seeded, and diced cucumber
1/4 cup sliced green onion
1/4 cup diced celery
1/4 cup diced red or yellow bell pepper
2 1/2 cups seeded and diced heirloom tomatoes or halved cherry tomatoes
Prepare dressing: Combine olive oil, lemon juice, vinegar, garlic, oregano, crushed red pepper, salt, and pepper in a jar; cover and shake to blend.
Prepare salad: Combine black-eyed peas, cucumber, green onion, celery, and bell pepper in a large bowl; pour about two-thirds of the dressing over ingredients and toss well. Cover and refrigerate 6 hours or overnight, stirring occasionally.
An hour before serving add tomatoes and additional dressing, if desired. Makes 10 servings.
https://www.edibleasheville.com/wp-content/uploads/2020/12/Chall-Gray-Whiskey-Recipes.jpg10001500tennillehttps://www.edibleasheville.com/wp-content/uploads/2016/07/Edible-Asheville-Logo-2.pngtennille2020-12-08 16:36:432021-01-11 13:37:09WARMING UP TO WHISKEY