The Post-Courier Cookbook Redux Recipes from contemporary Charleston dining Black-eyed pea salad at Leon’s

Black-Eyed Pea Salad from Leon’s Oyster Shop.

Leon’s is possibly best known for chargrilled oysters, polished with cheese, and fried chicken with crisp skin. Yet the upper King restaurant is stealthily serving lots of fresh vegetables, such as the peppers and cucumbers called for by this black-eyed pea preparation.

“This dish exemplifies the lightness that is consistent throughout our menu, an attempt to update the Southern larder,” co-owner Brooks Reitz says of the pickle-y dish.

Hanna Raskin