Bulgur and Black-Eyed Pea Salad with Oven-Dried Tomatoes, Onions, and Pomegranate Dressing
Modified from Bon Appetit.- Ingredients:
- Oven dried tomatoes:
- 6 plum tomatoes or 4 large tomatoes on the vine
- 8 thyme sprigs
- 1 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- Salt
- Dressing:
- 1/4 cup pomegranate molasses
- 3 Tbsp. extra-virgin olive oil
- 2 large garlic cloves
- Salad:
- 1 12 oz. pkg. frozen black-eyed peas
- 3 Tbsp. olive oil
- 1 1/2 cups chopped onion
- 2 cups small grain bulgur (about 10 ounces)
- 2 cups warm water
- 3 red jalapeño chiles, thinly sliced into rounds
- 1 cup chopped fresh basil (preferably purple basil)
- 3 large green onions, chopped
- 1/2 cup walnuts or pecans, toasted, chopped
- A few dashes Aleppo pepper (optional)
To make the oven-dried tomatoes: Preheat the oven to 275°F. Quarter the tomatoes vertically and place skin-side down on a baking sheet lined with parchment paper. Arrange the thyme sprigs on top of them. Drizzle over the olive oil and balsamic vinegar and sprinkle with some salt. Roast for 1 1/2 hours, or until semi-dried. Discard the thyme and allow to cool down slightly.
To make the dressing: Combine pomegranate molasses and oil in small bowl. Using garlic press, press garlic into mixture and whisk to blend. Season dressing to taste with salt and pepper.
To make the salad: Boil the black-eyed peas according to package directions, around 25-30 minutes.
Heat oil in heavy large skillet over medium heat. Add chopped onion and sauté until translucent, about 6 minutes. Add bulgur; stir 1 minute. Add 2 cups warm water, cover, and simmer until water is absorbed, about 5 minutes. Remove from heat. Mix in jalapeño chiles, then black-eyed peas, basil, and green onions. Cover skillet and let stand 5 minutes. Transfer bulgur mixture to large bowl. Mix in dressing. Season salad to taste with salt, pepper, and Aleppo pepper. Just before serving, mix tomatoes into salad and sprinkle with nuts.
Yield: Makes 6 to 8 servings.