Salad Recalls Chef’s Roots in Gullah Country

This salad of pears, field greens, and black-eyed peas is tossed in a sweet, savory citrus vinaigrette. Gretchen McKay/Pittsburgh Post-Gazette/TNS

By Gretchen McKay From Pittsburgh Post-Gazette

“This salad is, for me, about flavor, texture and childhood memories,” chef Alexander Smalls says in his cookbook, “Meals, Music, and Muses: Recipes From My African American Kitchen.” The cookbook is a tribute to his South Carolina heritage and the music that inspired the former professional opera singer.