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