Pink-Eyed Pea and Roasted Sweet Potato Salad

Name: Pink-Eyed Pea and Roasted Sweet Potato Salad
Yield: serves 4 to 6
Ingredients: 3 medium sweet potatoes (about 2 pounds), peeled and cut into 1-inch-thick wedges; 3 tablespoons extra-virgin olive oil; 1 tablespoon fresh thyme; Sea salt and freshly ground black pepper; 2 cups shelled fresh or frozen pink-eyed peas; 1 roasted red pepper, peeled, cored, seeded, and diced (see Know-how for jalapeño peppers, page 281); 1/4 cup chopped fresh cilantro; 1/4 cup sherry vinegar; Zest and juice of 1 lime; 1 shallot, minced; 1 teaspoon sugar; 1/2 cup extra-virgin olive oil; Sea salt and freshly ground black pepper

December 14, 2011

With their grassy flavor and creamy texture, pink-eyed peas subtly reinforce the sweet earthiness of roasted sweet potatoes. As always, fresh peas are best, but in the winter you can make this dish with frozen field peas or dried or canned navy beans.

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