This is the next episode of our summer Greek culinary saga. This salad is perhaps not traditional at all, or maybe not even Greek. She made me very happy one evening in Athens and that is enough. The menu, which was quite cryptic, only mentioned a “bean salad”. I went for it. I didn’t see it coming. A large terracotta bowl, quite warm. In the bottom, black-eyed peas. I had them in Lisbon years ago, but never since. Atop, a tomato, onion and dill salad. The thing was drenched in a delicious broth.
I suspected the broth contained butter, but I didn’t care. I already knew how I would replace it: White miso (“shiro miso”). Slightly salty, umami taste, almost sweet in a melt-in-your-mouth kind of way, it would be perfect. Which is now confirmed. Use azukis beans or white beans instead of black-eyed peas if you must. I was traveling without check-in luggage so could only bring back half a kilo of organic black-eyed peas. They didn’t last long…
Greek recipes #4: black-eyed peas salad with dill
- 100 g uncooked black-eyed peas
- 1 bay leaf
- 1 tomato
- 1 small onion
- 1 chives
- 4 stems dill
- 2 tbsp extra-virgin olive oil
- 2 tsp white miso
- 2 tbsp lemon juice
The day before, soak the beans in a large volume of water. The same day, place them in a saucepan, cover with water, add the bay leaf and bring to a boil. Simmer for about 1 hour. Reserve 5 tablespoons of the cooking liquid, and drain the beans.
Rinse briefly with cold water until beans are lukewarm, and set aside.
Dice the tomato, slice the onion thinly. Chop the chives and dill.
In a bowl, whisk the cooking water of the beans with miso, olive oil and lemon juice. Mix the beans and vegetables in a bowl, add the dill then the miso sauce. Divide into two bowls and serve warm.