Yellow Split Pea Salad with Caponata
Do you ever give yourself a pat on the back for that experimental recipe that turns out so good? If not, you should. I do. This recipe is one of those “HAIL TO THE CHEF!” kind of recipes. The base of the recipe is a lot of fresh vegetables with cooked split yellow peas. The complexity of taste and texture comes from adding 7 oz of Caponata and marinated artichoke. Complex but light. Vibrant but simple. Serve chilled or at room temperature and finish with a drizzle of balsamic glaze. *I even added 1/4 cup to some Eggbeaters and made [...]