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1
To prepare the black eyed pea croquettes: Spread the breadcrumbs on a large plate.
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2
Put half of the black eyed peas in a large bowl and coarsely mash with a fork.
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3
Stir in the remaining peas.
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4
Add the red pepper, onion, cornbread, mint, egg, and salt.
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5
Using a tablespoon, scoop a golf ball size portion of the mixture into the palm of your hand (it will be soft and moist).
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6
Using your fingers, form into roughly a one inch cake.
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7
Put the cakes on a side plate and continue to form, until the mixture is used up.
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8
Dredge the black eyed pea cakes in the bread crumbs, turning to coat both sides completely.
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9
Transfer to a side plate and chill until ready to fry.
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10
To make a quick aioli:.
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11
Combine the mayonnaise and red chile sauce in a small bowl, stirring to evenly blend.
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12
Season with salt and pepper.
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13
Spoon the spicy aioli into a plastic squeeze bottle for serving.
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14
Heat three inches of canola oil in a heavy bottomed pot or deep fryer to 350 degrees, have frying thermometer attached to the side of the pot to check the temperature.
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15
Fry the black eyed pea croquettes until evenly golden brown on all sides, about 3 to 5 minutes.
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16
Using a slotted spoon, carefully transfer to a platter lined with paper towels to drain.
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17
While they are still hot, season with salt.
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18
Hot warm in low oven.
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19
To prepare the salad:.
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20
Put the dandelion greens in a salad bowl and set aside.
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21
In a medium mixing bowl, combine the shallot, mustard, and vinegar, stirring to blend.
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22
Drizzle in 3 tablespoons of the oil and whisk to emulsify the vinaigrette.
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23
Set aside.
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24
Place a saute pan over medium heat and add the remaining tablespoon of oil.
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25
When the oil is hot, add the tasso and cook until the ham is brown and the fat is rendered.
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26
Remove the tasso with a slotted spoon and drain on a plate lined with paper towels.
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27
Top the dandelion greens with fried tasso.
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28
Pour the vinaigrette over the salad, season well with salt and pepper, and toss gently with your hands.
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29
To serve:.
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30
Put a mound of the dandelion salad in the center of a serving plate.
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31
Lean the black eyed pea cakes around the salad and top with a small dollop of the spicy aioli.
