Black Eyed Pea and Kale Salad with Stewed Tomatoes
Serves 6-12 depending on the size of the portion.
For all ingredients, please consider using those that are grown organically.
 
1 bunch or 4 cups lacinato kale, center veins removed
1/2 teaspoon extra virgin olive oil
1/2 teaspoon fresh lemon juice (optional)
1 large or 2 small red onions
1 1/2-2 cups cherry tomatoes, cut into halves
2 cans or 3 cups black eyed peas, rinsed and drained (I like Eden Organic)
1 red pepper, finely diced
1/3 cup raisins (optional)
1/3 cup pine nuts, toasted (optional)
 
Dressing
1 tablespoon extra virgin olive oil
1 tablespoon dijon mustard
2 teaspoons honey
3 tablespoons freshly squeezed orange juice
1-2 teaspoons white balsamic vinegar, champagne or white wine vinegar are fine
  sea salt
  freshly ground black pepper
 
Mix all of the dressing ingredients together with a fork or small whisk.
 
Preheat the oven to 400 F.
Peel the onion or onions and cut them into sixths. Spread them on a parchment lined baking sheet, drizzle with about 2 teaspoons of olive oil and a sprinkling of salt and pepper. Toss with your hands. It is ok if they break apart. Put them in the preheated oven and roast for 45 minutes to an hour until they are caramelized and cooked thoroughly. Remove from the oven and allow to cool to room temperature. Slice the roasted onions into 1/2 inch pieces and set aside.
Once the onions are finished, put the tomato halves onto the same pan (why dirty more than one. It saves for clean up time) and roast for 8-10 minutes. Remove from the oven and set aside.
If using canned beans, rinse and drain the excess liquid from the beans. If you are using black eyed peas that are canned without salt, chances are they might be in need of seasoning. You can season the peas with a bit of sea salt after you have drained and rinsed them and before adding them to the salad. Set aside.
Once the center veins have been removed from the kale leaves, lay them flat on a cutting board and slice across the leaves into thin strips. Put them into a large mixing bowl.
Drizzle the kale with equal parts of extra virgin olive oil and lemon juice, about 1/2 teaspoon of each, and rub your hands through the greens until they are fully coated.
Add the prepared onions, rinsed black eyed peas, diced red pepper, and raisins if you are using them to the greens.
Add the dressing and toss to combine the ingredients.
Add the tomatoes and pine nuts and gently toss together. Taste for seasoning.
The salad will hold well for a few hours at room temperature. Serve plated or in small cups to pass at a party.