Black-eyed Peas & Rice Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Hot cooked, (boiled) rice
1 1/2 cup: Cooked black-eyed peas =OR=-,
10 ounce: -Frozen black-eyed peas, cooked according to package directions
1 tbsp: Dijon-style mustard,
1 tsp: Salt, or to taste
Freshly ground pepper,
3 tbsp: Red wine vinegar,
3/4 cup: Extra-virgin olive oil, or part safflower oil
1 medium: Onion, minced
1: Garlic clove, minced
1 large: Carrot, peeled and grated
1/4 cup: Minced chives or parsley,
1 Head: of radicchio =OR=- Boston lettuce, for garnish
Directions:
This salad version of the traditional Southern New Years 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.
Source from luhu.jp
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.
Source from luhu.jp