Black-eyed pea and watercress salad with corn bread croutons

Try this flavorful black-eyed pea and watercress salad topped with crispy corn bread croutons for a delightful culinary experience!

Ingredients:

• 110g bacon, finely chopped
• 2 to 3 tablespoons canola oil, plus more for greasing
• 2 cups medium-grind yellow cornmeal
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cups buttermilk
• 2 large eggs, lightly beaten
• 1/3 cup extra-virgin olive oil
• 1/4 cup apple cider vinegar
• 1/4 cup chopped parsley
• 1/4 teaspoon Aleppo pepper
• Pinch of sugar
• Kosher salt
• 1 tablespoon canola oil
• 60g bacon, cut into 1/4 -inch-dice
• 2 1/4 cups dried black-eyed peas (430g)
• 2 quarts chicken stock or low-sodium broth
• 5 thyme sprigs
• 1 bay leaf
• 2 tablespoons unsalted butter, melted
• 2 tablespoons fresh lemon juice
• 1 tablespoon hot sauce
• 1 bunch watercress (170g), tough stems discarded
• Kosher salt
• Freshly ground white pepper

Instructions:

1. Preheat the oven to 450°. Place a 9-inch cast-iron skillet in the oven and let it heat up for at least 10 minutes.
2. In a large nonstick skillet, fry the bacon over low to medium heat, stirring occasionally, until it becomes crispy and the fat is released, which typically takes about 7 to 8 minutes. Once done, move the bacon to paper towels to absorb excess fat. Pour the bacon fat into a small measuring cup and mix in enough canola oil to make a total of 5 tablespoons.
3. In a large bowl, combine the cornmeal with salt, baking powder, baking soda, and crumbled bacon. In a separate medium bowl, mix the buttermilk with eggs and the reserved bacon oil. Blend the wet ingredients into the cornmeal mixture.
4. Coat the heated cast-iron skillet with canola oil. Pour the cornbread batter into the skillet, spreading it out evenly. Bake for approximately 20 minutes, until the cornbread turns golden and a toothpick inserted in the center comes out clean. Let it cool on a rack, then remove the cornbread from the skillet and let it cool completely. Cut half of the cornbread into 1/2-inch cubes; save the remaining portion for later use.
5. Combine all the ingredients in a small bowl, whisk well, and add salt to taste. Let the mixture sit at room temperature for 1 hour.
6. In a large pot, warm the canola oil. Add the bacon and cook over medium heat for 3 minutes, stirring occasionally. Add the peas, stock, thyme, and bay leaf. Bring to a boil, cover, and simmer over low heat until the peas are soft, which usually takes about 45 minutes. Drain the peas and remove the thyme sprigs and bay leaf; save the cooking liquid for another recipe.
7. Pour the cooked peas into a large bowl. Stir in the butter, lemon juice, and hot sauce. Season with some of the vinaigrette. Add the watercress, season with salt and white pepper, and toss well. Transfer the salad to plates and top with the cornbread croutons. Serve the extra vinaigrette on the side.

Summary:

• Calories: 2208 kcal
• Fat: 96 g
• Protein: 63 g
• Carbs: 268 g
• Potassium: 1367 mg
• Magnesium: 169 mg