Black Eyed Peas And Rice Salad Recipe
- 3 c. Warm cooked (boiled) rice
- 1 1/2 c. Cooked black-eyed peas
- 1 Tbsp. Dijon-style mustard
- 1 tsp Salt (or possibly to taste) Freshly grnd pepper
- 3 Tbsp. Red wine vinegar
- 3/4 c. Extra-virgin extra virgin olive oil
- 1 med Onion, chopped
- 1 x Clove garlic, chopped
- 1 lrg Carrot, peeled and grated
- 1/4 c. Chopped chives or possibly parsley
- 1 head Radicchio or possibly 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 till dissolved.
- Drizzle in the oil while whisking.
- Toss the black-eyed peas and the rice with the vinaigrette till everything is nicely coated.
- Fold in the onion, garlic, carrot and chives or possibly parsley.
- Bring to room temperature before serving.
- Serve surrounded with radicchio or possibly lettuce.
rice, peas, mustard, salt, red wine vinegar, extravirgin extra virgin olive oil, onion, clove garlic, carrot, chives, radicchio
Taken from cookeatshare.com/recipes/black-eyed-peas-and-rice-salad-85796 (may not work)