Photo: Rick Lew; Styling: Sara Foster
Makes 6 servings

Lady peas are smaller, sweeter, and more tender than most peas. If you can't find them, look for fresh black-eyed, purple-hull, pink eye, or crowder peas. In a pinch, substitute cooked dried peas, and proceed with step 2. Prep: 10 minutes; Cook: 10 minutes.

How to Make It

Step 1

Cook peas in a large pot of boiling salted water 8 to 10 minutes or until just tender. Drain, rinse until cooled completely, and drain again.

Step 2

Combine vinegar and next 3 ingredients in a small bowl. Add olive oil in a thin, steady stream, whisking constantly. Add sea salt and pepper; stir in jalapeño. Drizzle half of vinaigrette over peas, and toss to coat.

Step 3

Arrange tomato slices on a platter or individual plates. Spoon peas over tomato, and serve with remaining vinaigrette. Sprinkle with basil, goat cheese, and additional salt and pepper, if desired.

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Ratings & Reviews

monteagle's Review

July 05, 2010
great way to update a southern classic. My family loved this!