PurpleHull Pea Festival Recipes

PurpleHull Pea Salad

2 cups fresh shelled purplehull peas
4 cups chicken stock or vegetable stock
1 small ham hock, optional
1 clove garlic, minced
1/4 cup balsamic vinegar
Pinch of sugar
1 Tb. dijon-style mustard
Freshly ground black pepper
3/4 cup extra-virgin olive oil
1/4 tsp. salt or to taste
6 lettuce leaves for garnish
2 large ripe tomatoes, sliced
1 sweet onion, thinly sliced
4 Tb. fresh basil, thinly sliced (chiffonade)
Put peas, stock, and ham hock in large saucepan
or Dutch oven and bring to a boil.  Reduce heat
and simmer 20 minutes or until peas are barely
tender.  (Do not overcook; peas should still be
al dente.) Let peas cool in stock.  (Peas will
continue to cook as they cool.)  When cool,
drain peas in colander and refrigerate until
ready to assemble salad.  While peas are
cooling, make dressing by mixing garlic,
vinegar, sugar, mustard, and pepper in deep
glass bowl.  Whisk in olive oil.  Pour over
drained peas and toss to combine.  Add salt to
taste.  Place lettuce leaf in center of each
salad plate and arrange 2 or 3 tomato slices on
the side.  Using slotted spoon, remove peas from
bowl and place equal amount on each plate,
centering peas on lettuce leaf.  Scatter onion
slices over salad.  Scatter basil strips over
salad.  Serve with freshly ground pepper to
taste.  Makes 6 servings.
Above recipe from the Emerson, Arkansas
PurpleHull Pea Festival & World Championship
Rotary Tiller Race Web site:


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