*  Exported from  MasterCook  *

                           Black-Eyed Pea Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Vegetables
                Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Black-eyed peas
   1      medium        Yellow onion ;peeled -- chopped
   1      teaspoon      Salt
     1/4  teaspoon      Allspice -- ground
   3                    Garlic cloves ;peeled -- crushe
     1/4  teaspoon      Black pepper -- freshly ground
     1/4  pound         Bacon -- chopped
   2      tablespoons   Olive oil
   1      cup           Ham -- diced
   2                    Celery stalks -- sliced
   1      medium        Red bell pepper;seeded
   2                    Scallion bunches -- sliced
     1/4  cup           Parsely -- chopped
   1      teaspoon      Dry mustard (Coleman's)
     2/3  cup           Olive oil
   1      tablespoon    Lemon juice
   1      tablespoon    White wine vinegar
                        Salt & Pepper
                        Lettuce -- cups for serving
                        (optional)

Place the peas in 4 quart pot and add twice as much cold water.
 Add the onion, salt, allspice, garlic, and pepper. Bring to a boil, cover, and simmer
 until tender, about 30 -35 minutes. Test the peas while cooking so that you don't
 over cook them.  Drain and spread out on a sheet pan to cool. Heat a medium
 sized frying pan and add the bacon. Cook the bacon until almost crisp
. Drain the fat, remove the bacon and set aside. Heat the frying pan again
 and add the 2 tablespoons of oil. Add the ham, celery and red bell pepper. 
 Saute for about 3 minutes and allow to cool. Place in a large bowl along 
with the cooled peas, reserve bacon, scallions and parsley.
 Place the dry mustard for the dressing in a small bowl. 
Add 1 tablespoon of the oil and mix together until lump free. 
Add the rest of the oil and remaining ingredients. Blend together and add the
 Black-eyed pea mixture. Fold the salad together, cover and refrigerate for 4 to 6 hours.
Fold the salad a couple of times while chiling. Serve in optional lettuce cups.

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