Wednesday, February 17, 2010

Hoppin John Salad With Pecan Vinaigrette

For my buddy Hayes...

For the salad
1/2 c long-grain white rice cooked
2 1/2 c black-eyed peas, cooked, chilled
1/2 c red bell pepper, seeded, 1/4 in dice
1/2 c green beans, blanched, shocked, cut 1 1/2 in long on bias
1/2 c green onions, chopped
2 c mixed baby field greens

For vinaigrette
2 tbsp cider vinegar
1/2 tsp brown sugar
1/2 c pecans, chopped, toasted
1/2 tsp thyme, chopped
1/2 tsp salt
1/2 c veg oil
to taste, salt and black pepper

Combine rice, black-eyed peas, bell pepper, green beans, and green onions. Set aside.
Puree the vinaigrette ingredients except oil in food processor
Slowly drizzle in the oil. Adjust seasoning
Toss all but 6 tbsp of the vinaigrette with the black eyed peas mixture.
Toss mixed greens with the remaining vinaigrette and place as a bed on cold plates.
Mold 1 c of hoppin john mixture onto each plate of greens

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