Black Eyed Pea Salad with Fried Kalamata Olives and Parsnip
Ingredients
- 1 cup dried black-eyed peas
- 1 bay leaf
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 6 tablespoons extra-virgin olive oil
- 1/2 cup kalamata olives, pitted and halved
- 1/2 bunch fresh parsley, chopped (about 1/4 cup)
- 1 parsnip, peeled and shredded
- 3 green onions, light and dark green parts sliced on the bias, whites reserved for another use
- 1 lemon, juiced
Instructions
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