Legumes topped with caramelized onions are a popular combination at the Greek table. This dish has two components: a black-eyed pea salad with flavors of dill and fennel, and mixed greens tossed with olive oil, salt, and pepper. The beans can be served over the greens either warm or at room temperature.
Game plan: The black-eyed pea mixture can be prepared up to 3 hours ahead. Complete the recipe through step 3 and refrigerate the finished bean mixture. Thirty minutes before serving, set the beans out to come to room temperature. Serve over the dressed greens.
1/2 pound dried black-eyed peas, soaked in water overnight and drained
5 tablespoons extra-virgin olive oil
1 medium yellow onion, small dice
2 medium garlic cloves, minced
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
3 tablespoons red wine vinegar
1 medium fennel bulb, trimmed and cut into medium dice
3 tablespoons finely chopped fresh dill
5 ounces mixed greens
Place peas in a medium saucepan, cover with cold water by 1 inch, and season generously with salt. Bring to a boil over high heat. Reduce heat to low and simmer until beans are tender, about 25 to 30 minutes. Drain and set aside.
Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add onion, garlic, 1 teaspoon kosher salt, and pepper and cook, stirring occasionally, until onions are softened and browned, about 15 minutes. Stir in vinegar.
Remove the pan from heat and add reserved peas, fennel, dill, and 2 tablespoons of the oil, stirring to combine. Season with more salt and pepper as needed.
In a large bowl, toss greens with remaining 1 tablespoon oil and season with salt and pepper. Top with black-eyed pea mixture and serve.