Black-Eyed Pea and Bacon Salad with Mustard Vinaigrette Recipe

Black-Eyed Pea and Bacon Salad with Mustard Vinaigrette Recipe

  • 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. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
  2. In a large bowl whisk together mustard, shallot, garlic, and vinegar and slowly whisk in oil until emulsified.
  3. Stir warm peas into vinaigrette. Chop 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 1/4-inch-thick slices. Add bacon and tomatoes to pea mixture.
  4. Cut scallions and celery crosswise into 1/4-inch-thick slices. Cut enough romaine crosswise into 1/4-inch-wide strips to measure 4 cups and trim arugula. Add scallions, celery, romaine, arugula, parsley, and salt and pepper to taste to pea mixture and gently toss until combined well.