This salad is great for picnics. It has all the components of a family favorite: beautiful color, satisfying crunch, and a delicious dressing. Ingredients 10 ounces frozen black-eyed peas (not thawed) 1 pound zucchini trimmed 1 medium fennel bulb stalks discarded 1/2 cup finely chopped scallions (about 4) 2 tablespoons finely chopped fresh dill 3 tablespoons cider vinegar 2 tablespoons fresh lemon juice 1 tablespoon coarse-grain mustard 1/2 teaspoon black pepper 1/2 teaspoon cayenne 2 tablespoons salt 1/3 cup extra-virgin olive oil 2 3/4 cups fresh corn (from about 4 ears) 1 pound frozen shelled edamame (not thawed)

Instructions
Bring 3 quarts water to a boil in a 5- to 6-quart pot, then cook black-eyed peas, partially covered, until tender, about 20 minutes.

While peas are cooking, cut zucchini and fennel into 1/4-inch dice. Whisk together scallions, dill, vinegar, lemon juice, mustard, pepper, cayenne, and 1 1/2 teaspoons salt in a large bowl. Add oil in a slow stream, whisking until emulsified.

Add zucchini and fennel to dressing.

When peas are tender, transfer with a slotted spoon to a sieve set over a large bowl, reserving cooking water in pot, and cool peas slightly, then add to salad.

Return water to a boil and add remaining 1 1/2 tablespoons salt, then cook corn and edamame, uncovered, until tender, 6 to 7 minutes. Transfer to sieve to cool slightly, then add to salad and stir to combine. Cool salad completely and serve chilled or at room temperature.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 12 Servings
     Gourmet magazine, July 2006

notes: 

Cuisine:

Main Ingredient: