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Warm Hoppin' John Salad



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Warm Hoppin' John Salad


1 pound black-eyed peas, picked over
1 large onion, stuck with 3 cloves
1/2 bay leaf
8 cups water
3 tablespoons wine vinegar
3/4 teaspoon salt
Chopped green chiles *
1/3 cup vegetable oil
2 tablespoons fresh lemon juice
2 cups chopped scallion
1 cup minced celery
1 1/2 cups brown rice

In a kettle combine black-eyed peas and cold water (at least 3 times
as much) and soak overnight. Drain; rinse and drain again.
In kettle combine peas and onion, bay leaf, and 8 cups water. Bring to
boil, reduce heat and simmer 30 to 45 minutes, until peas are tender.
Drain peas, reserving cooking liquid. Remove onion, discard bay leaf
and cloves.
Chop the onion. In a bowl whisk together vinegar, salt and chiles.
Add oil in a stream, whisking, until emulsified. Add warm black-eyed
pea mixture to dressing and stir to coat with dressing. Stir in lemon
juice, scallion, celery, and salt and pepper to taste. Let the mixture
marinate, stirring occasionally.
Bring reserved cooking liquid to boil with a pinch of salt. Stir in the
rice and bring to a boil, stirring. Simmer, covered, 45 to 50 minutes
until rice is tender; drain. Divide rice among 8 plates, spoon black-
eyed pea mixture over and serve. Serves 8.

* Okay. I confess. I truly do not know whether I forgot to specify the amount
when I copied the recipe, or whether I added the chopped green chiles to the
recipe myself. As I did not note which issue of Gourmet contained the recipe,
all I can do is tell you that I use one 4-ounce can of chopped green chiles.
So. Please do as you like. Omit them, use jalapeños instead, whatever your
heart desires... Enjoy!

Featured Archive Recipes:
Black Bean and Rice Salad
Craig Claiborne's Black-eyed Peas

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