Black-eyed Peas And Rice Salad

Yield: 8 Servings
3 c Hot cooked (boiled) rice
1 1/2 c Cooked black-eyed peas =OR=-
10 oz -Frozen black-eyed peas
- (cooked - according
- to package directions)
1 T Dijon-style mustard
1 t Salt (or to taste)
Freshly ground pepper
3 T Red wine vinegar
3/4 c Extra-virgin olive oil (or
- part safflower oil)
1 md Onion; minced
1 Garlic clove; minced
1 lg Carrot; peeled and grated
1/4 c Minced chives or parsley
1 Head of radicchio =OR=-
- Boston
- lettuce (for garnish)
This salad version of the traditional Southern New Year's dish called
Hoppin' John can be prepared a day ahead and stored in the
refrigerator. Allow it to come to room temperature before serving.
COOK THE RICE AND THE PEAS in advance. PREPARE THE VINAIGRETTE: WHISK
THE MUSTARD, salt, pepper and vinegar until dissolved. Dribble in the
oil while whisking. Toss the black-eyed peas and the rice with the
vinaigrette until everything is nicely coated. Mix in the onion,
garlic, carrot and chives or parsley. Bring to room temperature before
serving. This dish can be prepared a day ahead and refrigerated,
covered. Place in a bowl and surround with lettuce leaves; serve at
room temperature.

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