Hoppin John Salad with pecan Vinaigrette
From asheats 15 years ago
- 30 minutes to make
- Serves 4
Made this for school (Culinary Art Institute of America), this is from the Southern Region
Ingredients
- ½ cup long-grain white rice, cooked shopping list
- 2 ½ cusp black-eyed peas, cooked, chilled shopping list
- ½ cup red bell pepper, 1/8 inch-dice shopping list
- ½ cup green beans, blanched, shocked, cut 1 ½ inch long on a bias shopping list
- ½ cup green onions, chopped shopping list
- 2 cups mixed baby field greens shopping list
- Vinaigrette: shopping list
- 2 tbsp cider vinegar shopping list
- ½ tsp brown sugar shopping list
- 1/3 cup pecans, chopped, toasted shopping list
- ½ tsp thyme, chopped shopping list
- ½ tsp salt shopping list
- ½ cup vegetable oil shopping list
- to taste – salt and pepper shopping list
How to make it
- Combine the rice, black-eyed peas, bell pepper, green beans, and green onions. Set aside
- Puree the vinaigrette ingredients except the oil in a food processor
- Slowly drizzle in the oil, adjust seasoning
- Toss all but 6 tbsp of the vinaigrette with the black-eyed pea mixture
- Toss the mixed greens with the remaining vinaigrette and place as a bed on cold plates
- Mold 1 cup of the hoppin’ john mixture onto each plate
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