Black-Eyed Peas And Rice Salad

---------- Recipe via Meal-Master (tm) v8.04

Title: BLACK-EYED PEAS AND RICE SALAD
Categories: Salads, Vegetables
Yield: 8 servings

3 c Hot cooked (boiled) rice
1 1/2 c Cooked black-eyed peas
-=OR=-
10 oz -Frozen black-eyed peas
-(cooked according to
- package directions)
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
-(or part safflower oil)
1 md Onion; minced
1 Garlic clove; minced
1 lg Carrot; peeled and grated
1/4 c Minced chives or parsley
1 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. PREPARE THE VINAIGRETTE: WHISK
THE MUSTARD, salt, pepper and vinegar until dissolved.
Dribble 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. This dish can be prepared
a day ahead and refrigerated, covered. Place in a bowl
and surround with lettuce leaves; serve at room
temperature.

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