Cornmeal-crusted Oyster and Black-eyed Pea Salad with Jalapeno Dressing

• 1 cup cornmeal
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne
• 2 teaspoons minced fresh parsley
• 1 (14-ounce) can black-eyed peas, drained and rinsed, or 1 cup dried, cooked as directed below
• 1/2 onion stuck with 2 cloves, optional
• Bay leaf, optional
• 1 red bell pepper, stemmed, seeded, and diced
• 4 scallions, finely sliced
• Jalapeno Dressing
• 1 small celery root
• 2 tablespoons fresh lemon juice
• Pinch of salt
• Canola or peanut oil, for frying
• 1 pint (about 24) shucked oysters
• 1 cup Cornmeal Coating
• 10 ounces fresh spinach, cleaned and sliced into a chiffonade
• 5 garlic cloves
• 1 heaping tablespoon chopped pickled jalapenos, plus 1 or 2 whole pickled jalapenos, minced
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon hot sauce
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon sugar
• 1/4 cup apple cider vinegar
• 1/2 cup olive oil
• 1 shallot, finely minced
• (makes about 1 cup)

1. Mix all the ingredients in a small bowl or pie pan.
2. Adjust the seasoning to your own taste, adding more cayenne or herbs as desired.
3. If using dried peas, place them in a small pot with about 3 cups of water, half an onion stuck with 2 cloves, and a bay leaf.
4. Bring to a boil, then reduce the heat and simmer until the peas are tender but not mushy, about 30 minutes.
5. Drain and rinse.
6. If youre using canned peas, drain and rinse.
7. Combine peas with the bell pepper and scallions in a small bowl.
8. Pour 1/2 cup Jalapeno Dressing over this mixture and marinate for at least 5 minutes (or up to 30) at room temperature, or up to 4 hours in the refrigerator.
9. Use a chefs knife to trim away the rough skin and slice the celery root into fine julienne strips.
10. Place a small saucepan with the celery root, lemon juice, salt, and water to cover over medium-high heat.
11. Bring to a boil, drain, and set aside to cool.
12. Meanwhile, prepare the Cornmeal Coating.
13. Heat 2 inches of frying oil in a medium saucepan or deep skillet over medium-high heat.
14. Pour the shucked oysters into a colander and rinse, checking for shells.
15. Pat them dry with paper towels.
16. Dredge the oysters in the coating and place on a plate.
17. When the oil is hot (about 350F), fry the oysters (in batches to avoid overcrowding) until golden and crisp, about 2 minutes.
18. Use a slotted spoon to remove them from the oil; drain on paper towels.
19. To serve, toss the celery root and spinach and place in a small mound on the center of each plate.
20. Spoon black-eyed peas around the salad, and top with the fried oysters.
21. Drizzle plate with any leftover dressing.
22. Combine the garlic, 1 tablespoon jalapenos, and mustard in a blender or food processor and pulse to puree.
23. Add the salt, hot sauce, Worcestershire sauce, sugar, and vinegar and puree until smooth.
24. With the blender running, add the olive oil in a slow, steady stream.
25. Transfer the mixture to a small bowl and stir in the minced shallot and remaining jalapenos.

cornmeal, thyme, salt, black pepper, cayenne, parsley, blackeyed peas, onion, bay leaf, red bell pepper, scallions, celery root, lemon juice, salt, peanut oil, oysters, cornmeal coating, fresh spinach, garlic, pickled jalapenos, mustard, salt, hot sauce, worcestershire sauce, sugar, apple cider vinegar, olive oil, shallot

Taken from www.epicurious.com/recipes/food/views/cornmeal-crusted-oyster-and-black-eyed-pea-salad-with-jalapeno-dressing-383452 (may not work)