Hoppin John Salad With Pecan Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Made this for school (Culinary Art Institute of America), this is from the Southern Region Ingredients:
1/2 cup long-grain white rice, cooked |
2 1/2 cusp black-eyed peas, cooked, chilled |
1/2 cup red bell pepper, 1/8 inch-dice |
1/2 cup green beans, blanched, shocked, cut 1 1/2 inch long on a bias |
1/2 cup green onions, chopped |
2 cups mixed baby field greens |
vinaigrette |
2 tbsp cider vinegar |
1/2 tsp brown sugar |
1/3 cup pecans, chopped, toasted |
1/2 tsp thyme, chopped |
1/2 tsp salt |
1/2 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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