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Fava Skordalia - Yellow Split Peas with Garlic
2 cups yellow split peas, picked over and rinsed 
2 bay leaves 
2 tsp. salt 
4-6 garlic cloves 
1/2 cup extra-virgin olive oil 
3-4 tlsp. red wine vinegar 
3-4 tlsp. dry white wine 
3-4 tlsp. dry white wine 2 tlsp. dried oregano, combined, plus more garnish 
Freshly ground black pepper 
1 cup chopped fresh cilantro 
2-3 tlsp. pitted and chopped Kalamata olives 
4-5 oil-packed sun-dried tomatoes drained and coarsely chopped 
1 2medium tomato, cored, peeled, seeded, diced and drained 
2-3 green garlic bulbs or ramps (white plus most of the green parts), thinly sliced 
a few sprigs of arugula coarsely chopped 
a few springs of purslane or fresh flat-leaf parsley, coarsely chopped 
extra virgin olive oil 
Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil. Reduce the heat to low and simmer, skimming often, for 5 minutes. Add the bay leaves and simmer for 40 minute more, stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook. Add 1 teaspoon of the salt and simmer for 15 to 20 minutes more, or until the peas are soft and almost dry. Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree. Let the puree cool completely; it will thicken considerably. In a large mortar, grind the garlic with the remaining 1 teaspoon salt into a smooth paste. Add 2 cups or so of the puree and continue grinding to incorporate the garlic. Or use blender or a small food processor. In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3 tablespoons each vinegar and wine, the oregano and pepper to taste, stirring vigorously to incorporate. Taste and adjust the seasoning as necessary. Cover and refrigerate for at least 3 hours, or overnight. If the skordalia seems too thick, add a little vinegar, wine or water to thin. Spread on a large plate, sprinkle with oregano, garnish with toppings of your choice and serve.

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