In a
saucepan, cook the black-eyed peas in 2 cups of water with some salt. Cook until almost soft, about 1 1/2 hours.
Drain the water from the
beans.
Boil the bulgur wheat as you would
rice, with 1 cup of water, simmering until the water has been absorbed.
Meanwhile, steam the
endive in water with 1 teaspoon salt. After
steaming, drain the water from the endive and squeeze it until all the water is gone.
In a bowl, add the beans, bulgur wheat and endive and mix together. Set aside.
In a saute pan, cook the
onions in some oil for a few minutes until they brown. Add the endive, peas and bulgur wheat to the pan and cook briefly, for only 3 to 5 minutes. Add salt and pepper to taste. Squeeze half a lemon over the salad to serve.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Boston Bibb Salad with Roasted Acorn Squash, Georgia Pecans, Blue Cheese and Warm Bacon-Brown Sugar Vinaigrette
