Recipes · Salads
Field Pea Salad
- Chef / source
- Marion Sullivan
- Serves
- 6
- Meal
- Salads
- Issue
- August 2013
Ingredients
For the salad:
4 cups cooked lady peas or pink-eyed peas
1/2 cup Glass Onion house vinaigrette
1 Tbs. minced fresh dill
1 tsp. hot sauce, preferably Crystal brand
Kosher salt and freshly ground black pepper to taste
10 cherry or grape tomatoes, halved
5 radishes, thinly sliced then julienned into matchsticks
For Glass Onion house vinaigrette:
1/4 cup red wine vinegar
1 Tbs. Creole mustard, or other whole-grain mustard
2 tsp. minced garlic
2 tsp. minced shallot
1½ tsp. fresh lemon juice
3/4 cup canola oil
1/3 cup extra-virgin olive oil
2 tsp. kosher salt
2 tsp. freshly ground black pepper
Method
For the salad:
Put the peas, vinaigrette, dill, and hot sauce in a medium bowl and stir gently until thoroughly combined. Season with salt and pepper to taste. Stir to combine and transfer to plates or serving dish. Garnish with tomatoes and radishes.
For Glass Onion house vinaigrette:
ombine the vinegar, mustard, garlic, shallots, and lemon juice in a blender or food processor and blend thoroughly. Gradually add the oils while the machine is running until the mixture is emulsified into a relatively thick consistency. Season with salt and pepper.
