GMA Recipe: Lucky Black-Eyed Pea and Pepper Salad on Mache

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Lucky Black-Eyed Pea and Pepper Salad on Mache
From Melanie Barnard and Brooke Dojny
1996

Ingredients
Mustard-Honey Vinaigrette:

1/4 c. balsamic vinegar

2 tsps. honey

2 tsps. Dijon mustard

1 1/2 tsps. salt

1/2 tsp. freshly ground black pepper

1/2 tsp. Tabasco

2 cloves garlic, peeled and minced

3/4 c. vegetable oil

Salad:

2 10-oz. pkgs. frozen black-eyed peas, cooked just until tender and drained, or

2 14- to 16-oz. cans black-eyed peas, drained

1 1/2 c. thinly sliced celery

2 red bell peppers, cored, seeded, and cut in rough 1/2-inch dice

1 yellow bell pepper, cored, seeded, and cut in rough 1/2-inch dice

2/3 c. chopped red onion

2/3 c. chopped parsley

5 to 6 c. muche, arugula, or other tender, bitter greens

Directions

To make the dressing, whisk together the vinegar, honey, mustard, salt, pepper, Tabasco, and garlic. Whisk in the oil. (Can be made 1 day ahead.) To make the salad, combine the peas, celery, peppers, red onion, and 1/2 c. of the parsley in a bowl. (Can be combined several hours ahead.) Add the dressing and toss gently. Refrigerate for at least 1 hour or up to 4. To serve, arrange greens on a rimmed platter or in a shallow bowl to make a bed. Spoon salad over greens and sprinkle with the remaining parsley. Makes 12 to 15 servings.

Recipes from Parties! by Melanie Barnard and Brooke Dojny (HarperCollins Publishers, copyright 1992 by Melanie Barnard and Brooke Dojny).