Happy New Year, with a black eyed pea twist from chef Dean Fearing
Dean Fearing updates the traditional Feast of the Black Eyed Pea with this recipe, from his Dallas restaurant, Fearing’s.
BLACK-EYED PEA SALAD WITH MUSTARD-SAGE VINAIGRETTE
2 cups cooked black-eyed peas (we suggest cooking with chicken stock, bacon, onion and chopped garlic)
2 tablespoons small diced carrots
2 tablespoons small diced zucchini
2 tablespoons small diced tomato
2 tablespoon small diced yellow squash
1 teaspoon small diced jalapeno
2 teaspoons chopped cilantro
1/3 cup Mustard Sage Vinaigrette, recipe to follow
Salt to taste
Combine all ingredients in serving bowl. Season with salt and serve chilled.
1 cup mayonnaise
1 teaspoon lime juice
4 tablespoons Dijon mustard
2 tablespoons malt vinegar
¼ cup olive oil
1 tablespoon sage, chopped fine
1 teaspoon salt
1 teaspoon black pepper
In a bowl, combine the first four ingredients by stirring. In a slow, steady stream incorporate the salad oil. Add the chopped sage and season with salt and pepper.
Or you could just pop into Fearing’s and let exec chef Eric Dreyer make it for you instead.