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1
Mix all the ingredients in a small bowl or pie pan.
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2
Adjust the seasoning to your own taste, adding more cayenne or herbs as desired.
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3
If using dried peas, place them in a small pot with about 3 cups of water, half an onion stuck with 2 cloves, and a bay leaf.
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4
Bring to a boil, then reduce the heat and simmer until the peas are tender but not mushy, about 30 minutes.
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5
Drain and rinse.
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6
If youre using canned peas, drain and rinse.
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7
Combine peas with the bell pepper and scallions in a small bowl.
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8
Pour 1/2 cup Jalapeno Dressing over this mixture and marinate for at least 5 minutes (or up to 30) at room temperature, or up to 4 hours in the refrigerator.
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9
Use a chefs knife to trim away the rough skin and slice the celery root into fine julienne strips.
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10
Place a small saucepan with the celery root, lemon juice, salt, and water to cover over medium-high heat.
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11
Bring to a boil, drain, and set aside to cool.
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12
Meanwhile, prepare the Cornmeal Coating.
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13
Heat 2 inches of frying oil in a medium saucepan or deep skillet over medium-high heat.
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14
Pour the shucked oysters into a colander and rinse, checking for shells.
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15
Pat them dry with paper towels.
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16
Dredge the oysters in the coating and place on a plate.
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17
When the oil is hot (about 350F), fry the oysters (in batches to avoid overcrowding) until golden and crisp, about 2 minutes.
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18
Use a slotted spoon to remove them from the oil; drain on paper towels.
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19
To serve, toss the celery root and spinach and place in a small mound on the center of each plate.
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20
Spoon black-eyed peas around the salad, and top with the fried oysters.
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21
Drizzle plate with any leftover dressing.
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22
Combine the garlic, 1 tablespoon jalapenos, and mustard in a blender or food processor and pulse to puree.
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23
Add the salt, hot sauce, Worcestershire sauce, sugar, and vinegar and puree until smooth.
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24
With the blender running, add the olive oil in a slow, steady stream.
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25
Transfer the mixture to a small bowl and stir in the minced shallot and remaining jalapenos.
