Texas Caviar

Creator Notes

A Texas and Southern staple, this dish became created by Helen Corbitt – a culinary luminary in Texas. For a New Year’s Eve dinner, Corbitt “re invented” the weak dish of dusky eyed peas by marinating them and serving them as a salad at the Houston Nation Club. The dish did not gain the name of Texas Caviar though unless it became served at the Driskill Hotel- evidently Texans made up our minds that it deserved a fancier name than “pickled dusky eyed peas!” The name stuck and so has this dish – in point of fact it became so standard that after Corbitt went to work at Neiman Marcus, the corporate canned it and offered it of their stores. Segment of or not it’s appeal is that it lends itself to particular person expression. Some originate it with corn and a few originate it with peppers – and a few originate it with each and every!! My version? No corn – hundreds peppers. —[email protected]

Components

• French dressing
• 
  ¹/₂ cup
  
  precise quality red wine vinegar
  
• 
  ¹/₄ cup
  
  balsamic vinegar
  
• 
  2 teaspoons
  
  dijon mustard
  
• 
  ¹/₂ teaspoon
  
  salt
  
• 
  ¹/₂ teaspoon
  
  pepper
  
• 
  ³/₄ cup
  
  canola or vegetable oil
  

• for the caviar
• 
  15 oz
  
  can dusky eyed peas, drained and rinsed
  
• 
  ¹/₂ cup
  
  roasted red bell peppers, chopped
  
• 
  1 bunch
  
  scallions, thinly sliced
  
• 
  1
  

  red bell pepper, seeded and diced
  

• 
  1
  

  orange bell pepper, seeded and diced
  

• 
  1
  

  yellow bell pepper, seeded and diced
  

• 
  1
  

  chipotle chile in adobo sauce, seeded and minced
  

• 
  ¹/₂ teaspoon
  
  adobo sauce
  
• 
  2
  

  cloves garlic, minced
  

• 
  ¹/₂ bunch
  
  italian parsley, minced
  
• 
  1 tablespoon
  
  worcestershire sauce