Black-Eyed Pea and Bacon Salad with Mustard Vinaigrette Recipe

Name: Black-Eyed Pea and Bacon Salad with Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried black-eyed peas; 1 1/2 teaspoons Dijon mustard; 2 tablespoons minced shallot; 1 teaspoon minced garlic; 2 tablespoons balsamic vinegar; 1/4 cup extra-virgin olive oil; 2/3 pound bacon (about 15 slices); 3 vine-ripened tomatoes; 3 scallions; 2 celery ribs; about 1/2 head romaine; 2 cups packed arugula; 1/4 cup chopped fresh flat-leafed parsley leaves

Servings: persons

1 1/2 cups dried black-eyed peas
1 1/2 teaspoons Dijon mustard
2 tablespoons minced shallot
1 teaspoon minced garlic
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
2/3 pound bacon (about 15 slices)
3 vine-ripened tomatoes
3 scallions
2 celery ribs
about 1/2 head romaine
2 cups packed arugula
1/4 cup chopped fresh flat-leafed parsley leaves

1
Quick-soak black-eyed peas.
2
In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
3
In a large bowl whisk together mustard, shallot, garlic, and vinegar and slowly whisk in oil until emulsified.
4
Stir warm peas into vinaigrette.
5
Chop bacon and in a 12-inch skillet cook over moderate heat, stirring, until crisp.
6
With a slotted spoon transfer bacon to paper towels to drain and cool slightly.
7
Quarter tomatoes, discarding seeds, and cut lengthwise into 1/4-inch-thick slices.
8
Add bacon and tomatoes to pea mixture.
9
Cut scallions and celery crosswise into 1/4-inch-thick slices.
10
Cut enough romaine crosswise into 1/4-inch-wide strips to measure 4 cups and trim arugula.
11
Add scallions, celery, romaine, arugula, parsley, and salt and pepper to taste to pea mixture and gently toss until combined well.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups dried black-eyed peas, 1 1/2 teaspoons Dijon mustard, 2 tablespoons minced shallot, 1 teaspoon minced garlic, and more.

Yes, Black-Eyed Pea and Bacon Salad with Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black-Eyed Pea and Bacon Salad with Mustard Vinaigrette

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