To continue our Rosh Hashanah simanim inspired week of recipes, today, I’m sharing a recipe featuring two simanim, leeks and black eyed peas. It is my Black Eyed Pea and Leek Salad.
Every year on Rosh Hashanah, when we have our simanim seder, I usually end up mixing the leeks and black eyed peas together on my plate. I just love the flavor combination, and I always say that I’m going to make a black eyed pea and leek salad that coming year.
Year after year I say the same thing, and it never ends up happening. This year, I decided that I would finally make it and feature it as part of my Rosh Hashanah week of recipes!
I have to say, this salad came out better than I could have imagined. It’s so simple, quick, and light- I think that’s the beauty of it. It’s fresh and clean from the lemon and parsley, and still hearty from the peas and eggs. It really is a winner.
For preparing the leeks, I like to discard 1-2 of the outer layers (they tend to be tough). I then trim the dark green ends off and discard. I slice the remaining pale green and white parts and then wash under cold water 🙂
- 2 15.5oz cans black-eyed peas, rinsed and drained
- 1 pint grape tomatoes, halved
- 2 ½ cups leeks, sliced
- ⅓ cup fresh parsley, chopped
- 3 tablespoons oil
- 1 teaspoon ground cumin
- Juice of 1 ½ lemons
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 hard boiled eggs, large dice
- In a bowl, place the peas, tomatoes, leeks and parsley, set aside.
- In a separate bowl whisk together the oil, cumin, lemon juice, salt and pepper until combined.
- Toss the dressing in the salad. Then lightly toss in the eggs.
- This salad can be served cold or at room temperature.