• Ingredients: 24
  • Serves: 4
  • Prep: 15 min
  • Bake: 1 1/4 hr

Black-eyed pea and ham salad with can black-eyed peas, rinsed and drained, chopped chopped cooked ham, celery rib, chopped, chopped red onion, small garlic clove, chopped, finely chopped fresh jalapeño, red-wine vinegar, vegetable oil, chopped flat-leaf parsley. To make this black-eyed pea and ham salad for 4 persons you will need 15 min for preaparation and 1 1/4 hr for baking.

Ingredients

  • 1 can black-eyed peas, rinsed and drained
  • 1 cup chopped chopped cooked ham
  • 1 celery rib, chopped
  • 1/2 cup chopped red onion
  • 1 small garlic clove, chopped
  • 1 tsp. finely chopped fresh jalapeño
  • 2 1/2 tbsps. red-wine vinegar
  • 2 tbsps. vegetable oil
  • 1/4 cup chopped flat-leaf parsley

Goat cheese:

  • 1 lb. fresh goat cheese
  • 1/4 cup cream
  • 2 tbsps. chopped thyme leaves
  • Place all the ingredients in a bowl and stir to combine. Set aside.

Tapenade:

  • 1 cup pitted Kalamata olives
  • 2 anchovy fillets
  • 2 tsps. capers packed in brine, rinsed and drained
  • 1/2 tsp. smashed garlic
  • Place all of the ingredients in a food processor fitted with the metal blade and process until finely chopped. Transfer to a bowl and set aside.

Assembly:

  • 8 flour tortillas, 10 inches in diameter
  • 2 roasted red bell peppers
  • 2 cups frisée, coarse ends trimmed, curly tips torn into pcs.

Raspberry 2 12-ounce bags frozen unsweetened raspberries, thawed 1/2 cup sugar 1/4 cup raspberry jam

To Decorate

  • 8 yards colorfast silk ribbons

For assembly

Directions

  1. Step 1 Stir together all ingredients and season with salt and pepper. Let stand at room temperature 1 hour before serving.

    For this step you will need