by Nancy@acommunaltable
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Nancy@acommunaltable's Notes:
Expand1/2 cup good quality red wine vinegar Ask a question about this ingredient
1/4 cup balsamic vinegar Ask a question about this ingredient
2 teaspoons dijon mustard Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 teaspoon pepper Ask a question about this ingredient
3/4 cups canola or vegetable oil Ask a question about this ingredient
15 ounces can black eyed peas, drained and rinsed Ask a question about this ingredient
1/2 cup roasted red bell peppers, chopped Ask a question about this ingredient
1 bunch scallions, thinly sliced Ask a question about this ingredient
1 red bell pepper, seeded and diced Ask a question about this ingredient
1 orange bell pepper, seeded and diced Ask a question about this ingredient
1 yellow bell pepper, seeded and diced Ask a question about this ingredient
1 chipotle chile in adobo sauce, seeded and minced Ask a question about this ingredient
1/2 teaspoon adobo sauce Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1/2 bunch italian parsley, minced Ask a question about this ingredient
1 tablespoon worcestershire sauce Ask a question about this ingredient
Combine mustard, salt and pepper in a medium bowl. Add both vinegars and whisk until mustard is fully incorporated. Slowly whisk in the oil. Taste and adjust seasonings. Set aside.
Ask a question about this stepCombine the remaining ingredients in a large bowl. Pour the vinaigrette over and stir to combine all the ingredients. Refrigerate overnight. Serve with tortilla chips or the traditional fritos!
Ask a question about this stepYour Texas Caviar looks so colorful and delicious. I opt for the tortilla chips. Great recipe!
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
LOVE Texas caviar - I had sort of forgotten about it, but no more! Must make some this weekend!