Black-Eyed Peas & Rice Salad

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Title: Black-Eyed Peas & Rice Salad
Categories: Salads, Appetizers, Rice, Vegetarian
Yield: 8 servings

3 c Hot cooked (boiled) rice
1 1/2 c Cooked black-eyed peas
1 tb Dijon-style mustard
1 ts Salt (or to taste)
Freshly ground pepper
3 tb Red wine vinegar
3/4 c Extra-virgin olive oil
1 md Onion, minced
1 ea Garlic clove, minced
1 lg Carrot, peeled and grated
1/4 c Minced chives or parsley
1 ea Head of radicchio
-=OR=- Boston lettuce
-(for garnish)

This salad version of the traditional Southern New
Year's dish called Hoppin' John can be prepared a day
ahead and stored in the refrigerator. Allow it to come
to room temperature before serving.

Cook the rice and the peas in advance.

VINAIGRETTE: Whisk the mustard, salt, pepper and
vinegar until dissolved. Drizzle in the oil while
whisking. Toss the black-eyed peas and the rice with
the vinaigrette until everything is nicely coated. Mix
in the onion, garlic, carrot and chives or parsley.
Bring to room temperature before serving.

Serve surrounded with radicchio or lettuce.

Peter Kump, "Prodigy Guest Chefs Cookbook" Posted by
Karen Mintzias From:
Date:

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