Recipe

Hoppin John Salad With Pecan Vinaigrette Recipe


Hoppin John Salad With Pecan Vinaigrette Recipe
Made this for school (Culinary Art Institute of America), this is from the Southern Region

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Ingredients
  • ½ cup long-grain white rice, cooked
  • 2 ½ cusp black-eyed peas, cooked, chilled
  • ½ cup red bell pepper, 1/8 inch-dice
  • ½ cup green beans, blanched, shocked, cut 1 ½ inch long on a bias
  • ½ cup green onions, chopped
  • 2 cups mixed baby field greens
  • Vinaigrette:
  • 2 tbsp cider vinegar
  • ½ tsp brown sugar
  • 1/3 cup pecans, chopped, toasted
  • ½ tsp thyme, chopped
  • ½ tsp salt
  • ½ cup vegetable oil
  • to taste – salt and pepper

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

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Comments


Gotta try this one! Thanks!


I like this kind of sald. I am printing this one. I hope to make it soon.


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