HOPPIN’ JOHN SALAD WITH PECAN VINAIGRETTE
Serves 4
Salad:
½ cup Long-grain white rice, cooked
2 ½ cups Black-eyed peas, cooked, chilled
½ cup Red bell pepper, seeded 1/8 dice
½ cup Green Beans, blanched, shocked, Cut 1.5 inches long on bias
½ cup Scallions, chopped
2 cups Mixed baby field greens
Vinaigrette:
2 T Cider vinegar
½ t Brown Sugar
1/3 cups Pecans, Chopped, toasted
½ t thyme, chopped
½ t Salt
½ cup Vegetable oil
Procedure:
Combine the rice, 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. Toss all but 6 tablespoons 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 of the salad on a plate of greens.
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