Summer Southern Nights: The Appetizer Course Day 1: Black-Eyed Pea Salad on Belgian Endive

Disclaimer: Microplane and the Argenta Market are supplying items for a giveaway. I have not personally been compensated by either entity. All opinions are my own.

It’s finally here!  I’m so excited to have you here for our Southern Summer Nights #virtual #dinner #party.

Since my little part in this progressive party is The Appetizer Course, there will  be a post for each one.  I hope you had the chance to look over the menu offerings and the helpful suggested servings chart which I published previously (links provided).  And I know you were just blown away by Gina’s gorgeous ambiance.

Whether you are having 5 or 50 guests, you want to plan your menu so that you are able to spend time with your guests rather than the kitchen.  Most of the preparation for the appetizers I will be presenting can be done in the days before your event.  Some will need to be prepared the day of but can be done without much time and with only as much presentation effort as you desire. Black-Eyed Pea Salad on Endive is a favorite salad adapted to be served as an appetizer.

After all, you don’t want to miss your own party!

 

I love that this uses fresh corn and black-eyed (or purple hull) peas that you’ll readily find this time of the year in most Southern gardens or farmers’ markets.  It’s like a big bite of summertime in your mouth.  I’m not sure you get more Southern actually.

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Black-Eyed Pea Salad on Belgian Endive
 

3 – 4 ears fresh corn (1 ear = approximately 3/4 cup), cooked until tender and kernels removed from the cob (or equal amount of frozen whole kernel corn), drained and cooled
2 cups fresh black-eyed peas, cooked until tender, drained and cooled (or equal amount canned black-eyed peas which have been drained and rinsed)
2 cups tomatoes diced fine
1 clove garlic, chopped fine
1/2 cup green or yellow bell pepper, chopped fine
1 Vidalia onion (substitute if you  have to), chopped fine
1 celery stalk, chopped fine (approx. 1/2 cup)
1/2 cup thinly shredded basil leaves

 

Mix all of the salad ingredients together; set aside.


Vinaigrette:

1/2 cup rice wine vinegar
1/4 cup lime juice
1/4 cup (or less) extra virgin olive oil
1/2 (or to taste) teaspoon ground chipotle chile pepper
1/2 teaspoon cumin
pinch of kosher salt
ground black pepper

Mix all ingredients together and whisk.  Pour over salad vegetables.

Allow to marinate several hours.  This can actually be prepared several days ahead of time and refrigerated.

Belgian endive:  The amount of endive you will need will vary depending upon the size of the heads.  Since you will primarily be using the larger outer leaves, you can plan on 10-12 per head.  I like to use the purple variety whenever I can find it, but the green works just fine.

The salad can be made several days ahead of time.

 

Spoon a rounded teaspoonful of the salad mixture on the bowl of each endive leaves and arrange on your serving dish.  Cover and refrigerate until serving time.

These can also be made up and stored in an airtight container prior to plating.

We really like these and find them a refreshing change of pace from chips and dips.  I sometimes prepare the salad as a side dish to grilled meats.

I can’t wait to see what nwaFoodie offers up for your liquid refreshment.  Be sure to check that out on Tuesday, August 13.  Oh, and come back by to grab another appetizer bite! 

 

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