BLACK-EYED PEA AND BACON SALAD WITH MUSTARD VINAIGRETTE (for six)
1-1/2 cups black eyed peas
For the vinaigrette:
1-½ teaspoon Dijon mustard
2 tablespoons minced shallot
1 teaspoon minced garlic
2 tablespoons balsamic vinegar
¼ cup extra-virgin olive oil
For the salad:
2/3 pound bacon (about 15 slices)
3 vine-ripened tomatoes
2 celery ribs
about ½ head romaine
2 cups packed arugula
¼ cup chopped fresh flat-leaf parsley leaves
1. Quick-soak the black-eyed peas. Pick over the peas and in a saucepan cover with cold water by 2 inches. Bring water to a boil and boil peas 2 minutes. Remove pan from heat. Soak peas 1 hour, and drain peas in a sieve. In a saucepan simmer peas in fresh water to cover until tender, about 25 to 30 minutes, and drain in a sieve.
2. Make the vinaigrette. In a large bowl, whisk together the mustard, shallot, garlic, and vinegar and slowly whisk in the oil until emulsified. Stir warm peas into vinaigrette.
3. Make the salad. Chop the bacon and in a 12 inch skillet cook over moderate heat, stirring, until crisp. With a slotted spoon, transfer bacon to paper towels to drain and cool slightly. Quarter tomatoes, discarding seeds, and cut lengthwise into ¼ inch slices. Add the bacon and tomatoes to the pea mixture.
4. Cut scallions and celery crosswise into ¼ inch slices. Cut enough romaine crosswise into ¼ inch strips to measure 4 cups and trim arugula. Add scallions, celery, romaine, arugula, parsley and salt and pepper to taste to the pea mixture and gently toss until combined well.
from Gourmet Magazine, January, 1998