Black-Eyed Peas and Sausage Jambalaya
INGREDIENTS:
3 c Hot cooked (boiled) rice
1 1/2 c Cooked black-eyed peas
1 tb Dijon-style mustard
1 ts Salt (or to taste)
Freshly ground pepper
3 tb Red wine vinegar
3/4 c Extra-virgin olive oil
1 md Onion; minced
1 Clove garlic; minced
1 lg Carrot; peeled and
-grated
1/4 c Minced chives or parsley
1 Head Radicchio or Boston
-lettuce (for garnish)
3 c Hot cooked (boiled) rice
1 1/2 c Cooked black-eyed peas
1 tb Dijon-style mustard
1 ts Salt (or to taste)
Freshly ground pepper
3 tb Red wine vinegar
3/4 c Extra-virgin olive oil
1 md Onion; minced
1 Clove garlic; minced
1 lg Carrot; peeled and
-grated
1/4 c Minced chives or parsley
1 Head Radicchio or Boston
-lettuce (for garnish)
Cook the rice and the peas in advance.
VINAIGRETTE: Whisk the mustard, salt, pepper and vinegar until dissolved. Drizzle in the oil while whisking. Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated. Mix in the onion, garlic, carrot and chives or parsley. Bring to room temperature before serving.
Serve surrounded with radicchio or lettuce.
Peter Kump, "Prodigy Guest Chefs Cookbook". Posted by Karen Mintzias.
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