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Sapelo Red Pea Salad



1 cup red peas, cooked in chicken stock and cooled

1 cup Georgia sea beans, blanched and shocked without salt

½ red tomato, cut into wedges

½ yellow tomato, cut into wedges

1 shallot, julienned

Chopped thyme leaves

4 ounces sweet lemon vinaigrette (recipe at right)

Sweet Lemon Vinaigrette

½ cup lemon juice

2½ tablespoons honey

2 cups olive oil

Salt and pepper


Sapelo Red Pea Salad

Toss all ingredients together and season with salt and pepper. Avoid over-salting, as the sea beans are naturally salty from the marsh. Chill for at least 1 hour before serving.

Sweet Lemon Vinaigrette

Combine ingredients in a bowl and whisk to combine well. The vinaigrette is purposely heavy on olive oil to balance the saltiness of the sea beans.

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