Hoppin John Salad with Pecan Vinaigrette
4 SERVINGS
For the Salad:
1/2 cup Long-grain white rice, cooked
21/2 cups Black-eyed peas, cooked, chilled
1/2 cup Red bell pepper, seeded, 1/8 inch (.3 cm) dice
1/2 cup Green beans, blanched, shocked, cut 1 1/2 inches (3.8 cm) long on bias
1/2 cup Green onions, chopped
2 cups Mixed baby field greens
For the Vinaigrette:
2 tablespoons Cider vinegar
1/2 teaspoon Brown sugar
1/3cup Pecans, chopped, toasted
1/2 teaspoon Thyme, chopped
1/2 teaspoon Salt
1/2 cup Vegetable oil
to taste Salt and black pepper
Method:
Combine the rice, black-eyed peas, bell pepper, green beans, and green onions. Set aside.
Puree the vinaigrette ingredients except oil in a food processor.
Slowly drizzle in the oil. Adjust seasoning.
Toss all but 6 tablespoons (3 ounces, 84 ml) of the vinaigrette with the black-eyed pea mixture.
Toss mixed greens with remaining vinaigrette and place as a bed on cold plates.
Mold 1 cup (4 ounces, 112 g) of hoppin’ john mixture onto each plate of greens.
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