| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salad | 8 | Servings | ||
INGREDIENTS
| 3 | c | Hot cooked (boiled) rice |
| 1 1/2 | c | Cooked black-eyed peas |
| 1 | tb | Dijon-style mustard |
| 1 | ts | Salt (or to taste) |
| Freshly ground pepper | ||
| 3 | tb | Red wine vinegar |
| 3/4 | c | Extra-virgin olive oil |
| 1 | md | Onion; minced |
| 1 | Clove garlic; minced | |
| 1 | lg | Carrot; peeled and grated |
| 1/4 | c | Minced chives or parsley |
| 1 | Head Radicchio or Boston lettuce (for garnish) |
INSTRUCTIONS
Date: Sat, 20 Apr 96 07:59:07 PDT From: eboyd@shentel.net 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. VINAIGRETTE: Whisk the mustard, salt, pepper and vinegar until dissolved. Drizzle 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. Serve surrounded with radicchio or lettuce. Peter Kump, "Prodigy Guest Chefs Cookbook". Posted by Karen Mintzias. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #112 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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