Black-eyed pea and cabbage salad

To prepare the black-eyed pea and cabbage salad, start by soaking the black-eyed peas. Then, place them in a container, cover with plenty of water, and let them soak for at least 12 hours 1. After the time has passed, drain and rinse them. Then, transfer them to a saucepan with plenty of water and bring to a boil 2. During cooking, you may need to skim off any substances that come to the surface. Allow them to simmer for about 25-30 minutes: they should be firm at the end of cooking (neither too crunchy nor too soft). Then, drain them 3,

and let them cool in a bowl 4. Meanwhile, move on to the cabbage, slicing it into thin strips 5. Place it in a bowl along with the salt and sugar 6,

a pinch of black pepper and the juice of 1/2 lemon 7. Mix well and cover with plastic wrap. Let it marinate in the refrigerator for about 2 hours 8; this process will allow the cabbage to soften and sweeten in flavor. Then, cut the piece of Parmigiano and reduce it into coarse shavings 9.

pour into the pan over low heat, being careful not to melt them 10. They should simply become fragrant and 'sweated' on the surface (this step is to enhance the cheese's flavor). Set the shavings aside 11 and peel the mandarins 12.

Transfer the cloves to a bowl, making sure to remove all the white parts 13, and finally, prepare the dressing. In a bowl, pour the honey and the oil 14. Whisk quickly, adding the salt, to create an emulsion 15.

Now that you have everything ready, proceed with the assembly. Drain the cabbage from the marinade and rinse it 16, place it in a bowl along with the black-eyed peas 17, mandarin segments, and the freshly picked marjoram leaves 18.

Dress with the honey emulsion 19. Mix everything well and season with salt and pepper to taste. Finally, serve your purple cabbage coleslaw with Parmesan shavings 20, and enjoy your meal 21!