Cooking Index - Cooking Recipes & IdeasHoppin' John Vinaigrette Recipe - Cooking Index

Hoppin' John Vinaigrette

Courses: Salads
Serves: 8 people

Recipe Ingredients

2 cups 474mlDried black-eyed peas
1   Fatback - or salt pork
1   Hot red pepper
2   Onions - chopped (medium)
  Salt
  Freshly ground pepper
1 cup 160g / 5.6ozUncooked rice
4 tablespoons 60mlDrippings - preferably bacon
  Vinaigrette
1/3 cup 78mlRed wine vinegar
1 tablespoon 15mlDijon mustard
1 cup 237mlPeanut oil
  Salt and pepper
2 tablespoons 30mlFresh basil - chopped
4   Bacon - crisply fried & crumbled

Recipe Instructions

Hopping John is a traditional Southern New Year's dish. This is a modern salad version.

PLACE BLACK-EYED PEAS in a large pot, cover with water and add 3 cups more water.

Add fatback or salt pork, slashed in several places, hot red pepper, half the onion, salt and pepper. Bring to a boil, cover, reduce the heat and simmer until the peas are tender.

Add more water as needed. Remove the peas.

Add rice to the pot of water and drippings. Bring back to the boil, cover, reduce the heat and simmer until the rice is cooked, about 30 minutes. Return the peas to the pot, stir together and cook a few minutes more. Drain. Remove the fatback and hot pepper.

Add rest of onion -- chopped. Make a vinaigrette of red wine vinegar, Dijon mustard and peanut oil.

Add salt and pepper.

Combine with the Hopping John, add chopped fresh basil and bacon, crisply fried and crumbled.

Nathalie Dupree Prodigy Guest Chefs Cookbook

Source:
John Martin Taylor in ""The New Southern Cook""

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