December 27, 2024
Each new year begins with a New Year’s good luck recipe featuring black eye peas. Although it’s a Southern thing, we’d all do well to invite good energy into our homes with tasty food.
Symbolism in my black eye pea recipes changes annually. This tart and hearty salad has tokens of new year abundance. The little peas resemble coins, as do the ruby red pomegranate arils. My last couple recipes featured these pretty jewels. Leafy greens of celery stand in for paper money and the thin sheets of shaved parmesan are similar to gold leaf.

pomegranate arils conveniently come in little cups if you don’t want to peel; this recipe uses the often neglected interior of the celery bunch
While monetary security is important to a sense of wellbeing, think of eating whole foods as money in the bank of health. This here salad is brain food. Indulgence in sweets and treats is traditional holiday behavior. Nothing wrong there that a little boost of plant based crunch and chew, with optional cheese topping, can’t remedy.
Pomegranates are glossy and full of seeds this time of year. Feel free to purchase the little cup of arils to save time. Interior celery stalks and leaves get neglected in favor of outer crunchy stalks; using the whole plant gets you points for responsible cookery. Pomegranate molasses is thick and tart, easier to find in the international grocery isle than years past. If not available, use equal parts honey and lemon juice.
I wish all good things for you in the coming year. Eating well in the comfort of your own home has never been easier or more enjoyable. Happy cooking!
Michele
Pomegranate Black Eye Pea Salad
recipe by Michele Humlan, The Good Eats Company
makes 4-6 servings
ingredients
12 ounces frozen black eye peas
1 tablespoon pomegranate molasses *
1 tablespoon sherry (or similar) vinegar
one medium clove garlic, zested on microplane
¼ teaspoon fine sea salt
pinch of finely ground white pepper
4 tablespoons extra virgin olive oil
⅔ cup pomegranate seeds (arils)
⅔ cup thinly sliced celery from interior stalks
celery leaves
optional : thinly shaved parmesan cheese – available in packages
* if unavailable, use ½ tablespoon each honey and lemon juice
directions
- Bring 3 cups unsalted water to boil in two quart saucepan.
- Add black eye peas, bring to boil again, stir gently and simmer without stirring until peas are tender to the bite, about 30 minutes.
- Drain and cool in mixing bowl.
- In another bowl, whisk pomegranate molasses, vinegar, garlic, salt and pepper.
- Slowly whisk in olive oil until well emulsified.
- Pour this over the cooled peas and add the pomegranate seeds and celery.
- Garnish large serving bowl or individual servings with celery leaves and parmesan shavings if using.
- This salad is best on the day it is made, but if made the day ahead, omit garnishes until serving.