See Also: Black-Eyed Pea, Artichoke and Mozzarella Salad(recipes)
Marinated Black-Eyed Pea and Tomato Salad(recipes)
Tomato-Fresh Mozzarella Salad(recipes)
Tomato, Mozzarella & Basil Salad(recipes)
black-eyed bean(dictionary)
black-eyed Susan(encyclopedia)
Cherry tomato and wild rocket salad with mozzarella(recipes)
Emeril's Good Luck Black Eyed Peas(recipes)
Globe artichoke salad(recipes)
Pasta Salad in Artichoke Cups(recipes)

luminize (iou) and Black-Eyed Pea, Artichoke and Mozzarella Salad (recipes)


luminize (iou)



luminize verb trans. Also luminise. M20.
[formed as LUMINISM + -IZE.]
Make luminous; apply a luminous substance to.
luminizer noun M20.

Black-Eyed Pea, Artichoke and Mozzarella Salad (recipes)


Black-Eyed Pea, Artichoke and Mozzarella Salad

Yield: Makes about 4 (2-cup) servings



Ingredients:



4medium artichokes

Juice of 2 lemons

Water

1tablespoon olive oil

2cups canned black-eyed peas, drained and rinsed

6ounces part-skim mozzarella cheese, cut into 1/2-inch cubes

1cup sliced celery

3/4cup finely diced red onion

1/2jar (4 ounces) whole pimiento, juice reserved and cut into 1/4-inch squares

Herbed Vinaigrette (recipe follows)

Bibb lettuce leaves









Preparation:





1.Remove dark outer leaves of artichokes until leaves are pale green. Cut 1-1/2 inches off tops and trim stems. Cut artichokes lengthwise into quarters. Combine lemon juice and water in medium bowl. Place quarters in lemon water. Remove small heart leaves from centers and fuzzy chokes; discard. Cut artichoke quarters lengthwise into thin slices.2.Heat olive oil in large skillet over medium heat until hot. Add artichokes; discard lemon water. Cook 5 to 7 minutes or until tender and lightly browned. Cool and place in large bowl. Add peas, cheese, celery, onion, pimiento and 1 tablespoon pimiento liquid.3.Prepare Herbed Vinaigrette. Pour vinaigrette over artichoke mixture; toss gently. Cover; refrigerate 4 hours, tossing twice. Serve chilled or at room temperature over lettuce leaves.







Herbed Vinaigrette

Yield: Makes about 1 cup



Ingredients:



1/3cup olive oil

2tablespoons minced fresh basil

2tablespoons minced fresh oregano

2tablespoons lemon juice

1tablespoon balsamic vinegar

1teaspoon Dijon mustard

1/2teaspoon black pepper









Preparation:





1.Whisk all ingredients in small bowl until blended.