Smoked Turkey And Black-Eyed Pea Salad (Food Network Kitchens) |
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Prep Time: 13 Minutes Cook Time: 12 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
2 cloves garlic, minced |
4 sprigs fresh thyme |
4 tablespoons extra-virgin olive oil |
1 10 -ounce box frozen black-eyed peas, thawed |
1/3 cup sliced bread-and-butter pickles, plus 4 tablespoons pickling liquid |
8 ounces smoked turkey leg or breast, skin removed and meat shredded |
4 scallions, thinly sliced |
kosher salt |
cayenne pepper |
1 tablespoon creole or whole-grain mustard |
1 cup grape tomatoes, halved |
10 cups torn arugula, escarole and/or romaine |
2 stalks celery, chopped (with leaves) |
Directions:
1. Combine the garlic, thyme and 1 tablespoon olive oil in a nonstick skillet over medium heat and cook until fragrant, about 2 minutes. Add the black-eyed peas and 2 tablespoons pickling liquid and cook until tender, about 10 minutes. Add the turkey and heat through, about 3 more minutes. Remove from the heat and add the scallions, and salt and cayenne to taste. Discard the thyme.
2. Meanwhile, whisk the mustard and the remaining 2 tablespoons pickling liquid in a large bowl. Add salt and cayenne to taste, then gradually whisk in the remaining 3 tablespoons olive oil. Add the tomatoes and toss. Add the arugula, celery and pickles and toss again. Divide among bowls and top with the black-eyed peas and turkey.
3. Per serving: Calories 318; Fat 18 g (Saturated 3 g); Cholesterol 43 mg; Sodium 1,047 mg; Carbohydrate 18 g; Fiber 5 g; Protein 23 g
4. Photograph by Antonis Achilleos
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