Guisantes Rojos de Sea Island con Ensalada de Hojas de Apio

Ingredients for Sea Island Red Peas with Celery Leaf Salad

• 475ml dried Sea Island red peas or black-eyed peas

• 1 cucharadita de sal kosher más adicional

• 2 dientes de ajo

• 6 ramitas de tomillo

• 1 fresh bay leaf

• 60 ml de aceite de oliva virgen extra, y más para rociar

• 1/2 cup finely chopped celery plus

• 1/2 cup celery leaves from inner stalks

• 80g finely chopped onion

• 80g finely chopped red pepper

• 1 cucharada de mantequilla sin sal

• 1 cucharadita de semillas de cilantro

• 1/2 taza de hojas de perejil de hoja plana

• 2 tablespoons thinly sliced chives

• 2 cucharaditas de ralladura de limón finamente rallada

• Freshly cracked black peppercorns

Place peas in a medium pot; cover with 1450ml water; let soak for 3 hours or overnight.

Bring water with peas to a boil (do not drain); boil for 15 minutes. Reduce heat to medium; gently simmer, adding water by 1/2-cupfuls as needed to keep peas covered, until peas are tender but still hold their shape, 20-25 minutes. Remove from heat and stir in 1 teaspoon salt. Season to taste with more salt, if desired. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing, adding more water by 1/4-cupfuls if too thick.

Place garlic on a cutting board. Sprinkle with salt and chop, occasionally smearing with the back of a knife, until a coarse paste forms. Tie thyme and bay leaf with kitchen twine to form a bundle for bouquet garni.

Heat 60ml oil in a medium pot over medium heat; add garlic paste, bouquet garni, celery, onion, and pepper; cook until vegetables are tender, about 15 minutes. Add peas with their cooking liquid; bring to a simmer. Cook until flavours meld and sauce is thickened, 10-15 minutes. Remove from heat; stir in butter. Set aside.

Toast coriander seeds in a small dry skillet over medium heat, shaking pan often, until fragrant and slightly darker in colour, 2-3 minutes. Let cool. Coarsely grind in a spice mill, or place in a resealable plastic bag and crush with a rolling pin or the bottom of a heavy skillet. Combine celery leaves, parsley, chives, lemon zest, and crushed coriander seeds in a small bowl; drizzle with oil and toss to coat. Season to taste with salt and cracked pepper. Divide peas among plates or transfer to a serving bowl; garnish with salad.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.