Sunday, June 9, 2013

{soups-salads-and-salad-dressings} Black-Eyed Pea Salad with Spicy Mustard Dressing

 

Black-Eyed Pea Salad with Spicy Mustard Dressing

2 cup(s) dried black-eyed peas, picked over and rinsed
14 ounce(s) smoked turkey sausage
6 small carrots
3 large ribs celery
1/4 cup(s) chopped parsley
3 sprig(s) parsley
2 bay leaves
1/4 cup(s) cider vinegar
3 tablespoon(s) extra-virgin olive oil
1 small onion, minced
2 tablespoon(s) Dijon mustard
1 tablespoon(s) finely chopped tarragon
3/4 teaspoon(s) hot paprika, plus more for garnish
1/2 teaspoon(s) sea salt

Place black-eyed peas in a large pot and add enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let soak for 1 hour.
Drain black-eyed peas and return to same pot. Cut sausage into 3 pieces. Cut 2 carrots and 1 celery rib in half. Add cut sausage, carrots, and celery, plus parsley sprigs and bay leaves, to pot. Add enough water to cover by 2 inches. Bring black-eyed peas to a boil over high heat. Reduce heat to medium-low and simmer until tender, 45 minutes to 1 hour. Transfer sausage to a cutting board and peel away casing. Drain black-eyed peas (discard vegetables and herbs), transfer to a large serving bowl, and sprinkle with vinegar. Set aside.
Slice sausage into 1/2-inch-thick rounds; then cut each round into quarters. Dice remaining carrots into 1/4-inch pieces. In a large nonstick skillet over medium-high heat, heat 1 tablespoon olive oil. Add sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add carrots and cook, stirring until softened, 3 to 4 more minutes. Transfer to a medium bowl.
Dice remaining celery into 1/4-inch pieces and add — along with remaining olive oil, onion, mustard, tarragon, paprika, and salt — to sausage mixture. Stir well to mix. Gently fold sausage mixture and remaining parsley into peas. Sprinkle with more paprika, as desired. Serve at room temperature or chilled.

Yields: 8 servings

~*Piper*~
http://groups.yahoo.com/group/Simply-Spicy/

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