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Black Eyed Pea Salad for the New Year

Chef Covelli’s Kitchen Secrets

A new recipe to get the New Year started right

If you’re looking for fresh recipes to start out the New Year in 2015, try this tasty salad from Chef Chris Covelli. I first met Chris at The International Builder Show (IBS) in Orlando in 2006, worked with him at a number of events over the succeeding years, and recently re-connected with him in Seattle where he was brought in to open a fine dining Italian restaurant at the Pike Place Market.

The salad recipe below is a great example of Covelli’s versatility. Everytime I think I’ve got Chris figured out, he shows me that he’s got another side. You’re going to love the freshness of this salad along with the flavorful bacon crunch.

Black Eyed Pea & Smoked Bacon Salad

Black Eyed Pea Salad

16 oz. Black eyed peas (pre-soaked and cooked)
1 lb smoked bacon (cooked until crispy and minced)
½ cup minced carrots
½ cup minced celery
½ cup mice red onion
¼ cup fresh lemon juice
1 cup Spanish Extra Virgin Olive Oil
½ cup white wine vinegar
¼ cup fresh cilantro (minced)
salt & pepper to taste

1. Place all your ingredients in a bowl and mix until well combined.
2. Place in the refrigerator and chill for 2 hours.
3. Remove from the refrigerator; mix really well and serve.
NOTE: I grilled some jumbo shrimp to go with the cold salad.
(the shrimp were tossed in cumin, chipotle powder salt & pepper)


Not only an awesome chef, Chef Covelli is a superb teacher and presenter. But, he’s much more than that. Chris develops his own recipes, and is a food writer as well as one of the most entertaining Chefs you’ve ever met. He spends part of each year in Italy as the Chef Instructor at the Toscana Saporita Cooking School in Lucca, Italy.

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January 05, 2015
Food and Wine
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