Рецепт Black-Eyed Pea Salad with Spicy Mustard Dressing...
For the last two months I have had to listen to the mister whine about not being served black-eyed peas on New Year's Day. He attributes every bad thing that has come his way to this egregious error on my part. He spills soup on his sweater..."If we'd eaten black-eyed peas like NORMAL people then this wouldn't have happened!" He cuts himself while working in the yard..."Buying a can of black-eyed peas is cheaper than buying Band-aids!" And on and on. Of course he is half joking...half...but the other half of his demented little mind believes black-eyed peas bring good luck because they resemble coins and since the peas expand when cooked they are said to bring abundance. Not being able to take one more day of the mister's "bad luck," I made this delicious salad to stifle him. (As delicious as this salad is, it did not help me with my bad luck, but I suppose only a divorce court could do that! Kidding...sort of...if only!)
Black-eyed peas combined with butter beans, ham, celery, carrots and shallots make this a meal by itself...and the dressing...wow...Dijon mustard and fresh tarragon...elevating this simple Southern fixture/salad out of the diner and into a white-linen-world where champagne flutes clink over talk of money-making stocks! Think Jimmy Choo meets Saddle Shoe...or The KarTrashians meet the Housewives of Butcher Holler...it's two worlds colliding in one delicious bite.
But wait! There's more!! This is also super healthy and good for you!
Let's do the math: Delicious + Healthy + the Chance of Abundance = One happy, albeit superstitious husband, which in turn = One happy wife.
Do the math at your dinner table with this one - it's dang good!
- Black-Eyed Pea Salad with Spicy Mustard Dressing - Adapted From Country Living, December 2011
- 2 cans (15 oz.) black-eyed peas, picked over and rinsed
- 1 can (15 oz.) butter beans, rinsed
- 2 cups diced ham
- 3 medium carrots, diced
- 3 large ribs celery, diced
- 1 small shallot, finely diced
- 1/4 cup chopped parsley
- Dressing:
- 1/4 cup cider vinegar
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon finely chopped fresh tarragon leaves
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
In a large bowl combine black-eyed peas, butter beans, ham, carrots, celery, parsley and shallots. In a small bowl combine dressing, whisking together until emulsified. Pour dressing over salad; toss well to coat. Serves 6 as a main dish, 8 as a side dish.
One year ago: Turkey Tarragon Soup
Two years ago: Sweet and Sour Chicken
Three years ago: Sweet Potato Biscuits With Sloppy Joes
Four years ago: Oscar Gumbo