Ingredients
2 cups frozen lima beans, thawed
3 celery stalks, cut into 1/4-inch dice
1 small red onion, halved and thinly sliced
3 carrots, peeled and cut into 1/4-inch dice
1 1/2 tablespoons chopped fresh oregano
3 tablespoons fresh lemon juice
1/2 teaspoon cayenne pepper
1 1/2 tablespoons honey
2 1/2 teaspoons salt
1 teaspoon freshly ground pepper
3/4 cup olive oil
1 tablespoon olive oil
3 whole cloves
1 small onion, peeled, cut into 8 wedges
1 carrot, peeled, cut into 4 pieces
1 stalk celery, cut into 8 pieces
5 ounces smoked ham, cut into 3 pieces
1 clove garlic, peeled
1/4 cup white wine
4 1/2 cups dried black-eyed peas
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Preparation
For the black-eyed peas: Heat oil in a large pot over medium heat. Stick cloves into onion pieces; add to pot. Add carrots, celery, ham, and garlic. Cook until onions start to brown, 10 minutes. Stir in wine and peas; cook 1 to 2 minutes. Add water to cover by 2 inches. Cover pot; bring to a boil over high heat. Immediately reduce heat; simmer 30 minutes. Add salt and pepper. Cook until peas are tender, 5 to 10 minutes more. Let peas cool in the liquid, 3 to 4 hours.
For the vinaigrette: Combine lemon juice, cayenne, honey, salt, pepper, and 1 tablespoon of liquid the peas are cooling in. Gradually whisk in oil.
To assemble the salad: Cook lima beans in boiling water until just tender; drain and rinse in cool water. Place in a large bowl. Drain peas; discard cooked vegetables. Add peas to limas. Add celery, onion, carrots, vinaigrette, and oregano; toss gently. Serve at room temperature.
