Recipe - Black-Eyed Peas And Rice Salad

3 cup Hot cooked (boiled) rice
1 One half cup Cooked blackeyed peas
1 tablespoon Dijonstyle mustard
1 teaspoon Salt (or to taste)
Freshly ground pepper
3 tablespoon Red wine vinegar
Three fourths cup Extravirgin olive oil
1 md Onion; minced
1 Clove garlic; minced
1 lg Carrot; peeled and
grated
One fourth cup Minced chives or parsley
1 Head Radicchio or Boston
lettuce (for garnish)

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 blackeyed 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.

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