Salada de Feijao Frade (Portuguese Black-Eyed Pea Salad)

이 레시피 정보

Salada de feijao frade brings together tender black-eyed peas with a simple, sharp dressing of vinegar and olive oil, finished with plenty of chopped onion, parsley and often hard-boiled egg for extra substance. The peas are cooked until fully tender but still holding their shape, then dressed while still slightly warm so they absorb the vinegar's tang more thoroughly than if dressed cold. A common side dish alongside grilled fish or meat, this salad reflects Portugal's broader appreciation for simple legume dishes dressed with good olive oil and sharp vinegar rather than heavier sauces.

재료

서브 4

• 2 cups말린 검은 눈 완두콩(밤새 흠뻑 젖어)
• 1월계수 잎
• 1.5 tsp소금(요리를 위해)
• 1/2붉은 양파(잘게 깍둑썰기한)
• 1/4 cup다진 파슬리
• 2완숙 계란(다진 것)
• 1/3 cup올리브 오일
• 3 tbsp레드 와인 식초
• 1/2 tsp후추

조리법

1. 1

   Cook the peas

   Simmer the soaked black-eyed peas with bay leaf and salt for 18-20 minutes until tender but still holding their shape; drain well.

2. 2

   약간 시원하다

   Let the peas cool to warm.

3. 3

   결합

   Toss the warm peas with diced onion, parsley and chopped hard-boiled egg.

4. 4

   드레스

   Whisk olive oil, vinegar and pepper together, then pour over the salad and toss.

   Dress the peas while they're still slightly warm — they absorb the vinegar's tang much more thoroughly than if dressed cold.

5. 5

   서브하다

   Serve warm, at room temperature, or chilled.

변형

• •

  问题が解决したことを确认し、成功したことを确认します。

• •

  푸이・파로・센자・파라.

• •

  非常に重要な问题は、余分な问题を解决することです。

저장

밀폐 용기에 담아 최대 4일 동안 냉장 보관하세요. the flavor deepens as it sits, making this a good make-ahead dish.

자주 묻는 질문