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Legumes topped with caramelized onions are a popular combination at the Greek table. This dish has two components: a black-eyed pea salad with flavors of dill and fennel, and mixed greens tossed with olive oil, salt, and pepper. The beans can be served over the greens either warm or at room temperature.
Game plan: The black-eyed pea mixture can be prepared up to 3 hours ahead. Complete the recipe through step 3 and refrigerate the finished bean mixture. Thirty minutes before serving, set the beans out to come to room temperature. Serve over the dressed greens.
This recipe was featured as part of our Greek Easter Celebration menu.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...