Dinner on New Year's Day always sees a bowl of a cold black-eye pea salad on the table. This is one of those meals that we've been enjoying since the early years of our marriage. But again, rarely on any other day. I remember many years confusing the produce man at the grocery store with our requests for jicama for the salad. In recent years we've simply opted to leave that ingredient out of the preparation with no loss in enjoyment of the recipe.
Typically we have some form of pork to accompany the salad. This year a slow cooked Cranberry Dijon Pork Roast was the choice.
We have a lot to look forward in the coming year, but for the next few days I am especially looking forward to enjoying the leftovers of these two dishes.
Black-Eyed Pea Salad
1 clove garlic, minced
1/4 cup rice vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons orange juice
3/4 teaspoon Dijon-style mustard
1/4 teaspoon dry mustard
Salt, freshly ground pepper to taste
2 cans (15 ounces each) black-eyed peas, drained, rinsed
2 green onions, sliced
1 each, diced small: red bell pepper, celery rib, small peeled jicama, peeled carrot
1/2 bunch fresh cilantro, finely chopped
1. Stir together garlic, vinegar, oil, juice, mustards, salt and pepper in medium bowl. Add peas, green onions, bell pepper, celery, jicama, carrot and cilantro; stir well.
2. Cover tightly with plastic wrap. Refrigerate overnight. Serve cold over baby spinach leaves.
As mentioned above, we no longer include the jicama called for in the recipe. Besides the difficulty in finding it, the root crop is fairly labor intensive to peel and chop. This year Colleen substituted lemon juice for the orange juice which imparted a citrus kick to the salad.