1n a large pot, heat the canola oil. Add the bacon and cook over moderate heat for 3 minutes, stirring occasionally. Add the peas, stock, thyme and bay leaf and bring to a boil. Cover and cook over low heat until the peas are tender, about 45 minutes. Drain the peas and discard the thyme sprigs and bay leaf; reserve the cooking liquid for another use. 2. Meanwhile, in a small bowl, whisk the vinegar with the parsley, Aleppo pepper and sugar, then whisk in the olive oil: season with salt. Let stand for at least 30 minutes. 3. In a bowl, toss the black-eyed peas with the melted butter, lemon juice and hot sauce and season with some of the vinaigrette. Add the watercress, season with salt and white pepper and toss. Transfer the salad to plates and garnish with the corn bread croutons. Serve the extra vinaigrette on the side.
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|Serving Size: 1 Serving (816g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 264 (33%)|
|Amt Per Serving||% DV|
|Total Fat 29.4g||39 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 58.9mg||18 %|
|Sodium 1393.5mg||48 %|
|Potassium 1751mg||46 %|
|Total Carbohydrate 98.1g||29 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 86.1g|
|Protein 40.5g||58 %|
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Calories per serving: 809
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