Black-Eyed Pea and Mustard Green Salad

Name: Black-Eyed Pea and Mustard Green Salad
Yield: serves 4 to 6
Ingredients: 1 1/2 cups dried black-eyed peas, rinsed and picked over, or 2 15-ounce cans, drained and rinsed; 2 3/4 teaspoons kosher salt; 2 tablespoons minced fresh tarragon, or 2 teaspoons dried; 2 teaspoons ground fennel seed; 1/4 cup sherry wine vinegar; 1 1/2 tablespoons whole-grain mustard; 1 1/2 teaspoons honey; 1/4 teaspoon red pepper flakes; 1/4 teaspoon freshly ground black pepper; 3/4 cup plus 2 tablespoons extra-virgin olive oil; 1/4 cup chopped fresh tarragon; 1 bunch mustard greens (leaves only), sliced; 1 bunch green onions (white and green parts), thinly sliced; 12 ounces semihard cheese (page 23), grated (3 cups)

December 22, 2011

THIS IS A PASTA & CO RECIPE that’s been a customer favorite for years. Inspired by the classic Southern ingredient black-eyed peas, this healthy salad has the sharp flavor of mustard greens, while fresh tarragon adds an extra zing. For a heartier salad, add a few slices of leftover grilled, roasted, or poached chicken.

Recipe notes

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