Sea Island Red Peas with Celery Leaf Salad

Name: Sea Island Red Peas with Celery Leaf Salad
Yield: 8 to 10 Servings
Ingredients: 2 cups dried Sea Island red peas or black-eyed peas; 1 teaspoon kosher salt plus more; 2 garlic cloves; 6 sprigs thyme; 1 fresh bay leaf; 1/4 cup extra-virgin olive oil plus more for drizzling; 1/2 cup finely chopped celery plus 1/2 cup celery leaves from inner stalks; 1/2 cup finely chopped onion; 1/2 cup finely chopped red bell pepper; 1 tablespoon unsalted butter; 1 teaspoon coriander seeds; 2 tablespoons thinly sliced chives; 2 teaspoons finely grated lemon zest; Freshly cracked black peppercorns

By Ashley Christensen of Poole s Downtown Diner in Raleigh North CarolinaPhotographer Julian Broad

January 16, 2012

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Recipe notes