PEA, HAM HOCK & WATERCRESS SALAD
Pea, ham and parsley are one of life's great combinations - this green salad with mustard dressing is simple, fresh and healthy
Provided by Barney Desmazery
Categories Lunch, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Cook the peas in a large pan of boiling salted water for about 3 mins (or 1 min if frozen). Drain and run under cold water to stop them cooking. Whisk the dressing ingredients together with some seasoning until emulsified.
- Mix the ham hock with the peas, parsley and dressing in a large bowl. Transfer the salad to a platter or spoon onto individual plates. Scatter over the spring onions and watercress just before serving.
Nutrition Facts : Calories 454 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 9 grams fiber, Protein 42 grams protein, Sodium 0.4 milligram of sodium
BLACK-EYED PEA SOUP WITH HAM AND WATERCRESS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pour 1 tablespoon of the oil into a deep skillet or casserole and turn the heat to medium-high. Add the meat and cook, stirring, for a minute; then add the onion and cook, stirring occasionally, until it softens and begins to brown, about 10 minutes. Add the peas and 4 cups water and bring to a boil; turn the heat to medium-low and simmer, uncovered, until the peas are completely tender--10 minutes for cooked or canned black-eyed peas, about 30 minutes for frozen.
- Stir in the watercress and cook, stirring occasionally, for just a couple of minutes, or until it wilts. Add more water, if necessary. Taste and adjust the seasoning, stir in the remaining tablespoon oil, and serve.
- With Minimal effort: The meat can be prosciutto or ham; you can use bacon or pancetta instead, but cook them a little longer. Instead of onion, you can use garlic, leek, or shallots. Black-eyed peas are the traditional choice, but any legume will work perfectly well. For the watercress, substitute arugula or spinach, or any winter green, like kale, mustard, collards, and turnips, all of which will take a little longer to cook--add them to the soup along with the peas. Liquid condiments, like Tabasco or another hot sauce or vinegar, are good here. Increase the amount of meat to 1/2 pound or so (this is especially good with ham), double the amount of greens, and cook the soup until it's thick; you can call it a stew.
SPLIT PEA SOUP WITH HAM HOCKS
Steps:
- In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.
HAM AND PEA SALAD
In Ephrata, Washington, Laura Whitney needs just five ingredients to create this quick colorful salad. "I work 10-hour days and have little time to spend in the kitchen, so I look for all the shortcuts I can find," she explains.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a serving bowl, combine the peas, ham, cheese and onion. Pour dressing over salad; toss to coat.
Nutrition Facts : Calories 182 calories, Fat 11g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 472mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.
HAM AND PEA SALAD
Make and share this Ham and Pea Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Ham
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, add the peas, ham, cheese, and onion; stir to combine.
- Add the dressing; stir to coat.
- Season with salt and pepper to taste.
- Cover and refrigerate for 2-3 hours.
Nutrition Facts : Calories 312.4, Fat 20.1, SaturatedFat 7.5, Cholesterol 59.7, Sodium 368.1, Carbohydrate 13.9, Fiber 4, Sugar 5.3, Protein 19.2
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