Meals Matter

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Contributed By: tscholes
Emeril Lagasse - Foodtv

Ingredients

5 cups Cook'd & drained blk-eyed peas

4 slices Bacon, cooked until crisp & crumbled, fat reserved separately

1/2 cup Plus tbsp. red wine vinegar

1/2 cup Olive oil

1/2 cup Finely chopped red onion (1/2 med. onion)

1/2 cup Red bell pepper, chop'd

3 tbsp Finely chop'd green onions

2 tbsp Finely chop'd jalapenos

2 tbsp Finely chop'd fresh parsley leaves

1 1/2 tsp Minced garlic

1 1/2 tsp Essence, look up recipe

3/4 tsp Salt

1/2 tsp Freshly grd blk pepper

Preparation

Combine the blk-eyed peas, bacon, 3 tbsp of the reserved bacon fat & all remaining ingredients in a lg. bowl & toss well to combine. Cover & refrigerate for atleast 4 hrs., or preferably overnight, stirring occasionally.

Allow salad to come to room temperature for 30 mins. before serving. Toss well just before serving.

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