Hoppin' John Style Black-Eyed Pea Salad

Name: Hoppin' John Style Black-Eyed Pea Salad
Prep time: 30 min
Total time: 2 h 40 min
Yield: 8 serving(s)
Ingredients: 2 c. dried black-eyed peas, picked over and rinsed; 14 oz. smoked turkey sausage; 6 small carrots; 3 large ribs celery; 1/4 c. chopped parsley, plus 3 sprigs; 2 bay leaves; 1/4 c. cider vinegar; 3 tbsp. extra-virgin olive oil; 1 small onion, minced; 2 tbsp. Dijon mustard; 1 tbsp. finely chopped tarragon; 3/4 tsp. hot paprika, plus more for garnish; 1/2 tsp. kosher salt

This fresh take on the lucky Southern staple is just the thing to celebrate New Years while sticking to your goals.

By Cheryl SlocumPublished: Nov 17, 2011

1 Rating

Jump to recipe

kate sears

Yields:

8 serving(s)

Prep Time:

30 mins

Total Time:

2 hrs 40 mins

Cal/Serv:

294

While Hoppin' John is traditionally cooked with bacon or ham hock and ladled over rice, this salad gets its rich flavor from turkey sausage — and nixes the carbs from the rice.

Advertisement - Continue Reading Below

Ingredients

2 cups dried black-eyed peas, picked over and rinsed
14 oz. smoked turkey sausage
6 small carrots
3 large ribs celery
1/4 cup chopped parsley, plus 3 sprigs
2 bay leaves
1/4 cup cider vinegar
3 Tbsp. extra-virgin olive oil
1 small onion, minced
2 Tbsp. Dijon mustard
1 Tbsp. finely chopped tarragon
3/4 tsp. hot paprika, plus more for garnish
1/2 tsp. kosher salt

Directions

1. Step 1Place black-eyed peas in a large pot and add enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let soak for 1 hour.
2. Step 2Drain black-eyed peas and return to same pot. Cut sausage into 3 pieces. Cut 2 carrots and 1 celery rib in half. Add cut sausage, carrots, and celery, plus parsley sprigs and bay leaves, to pot. Add enough water to cover by 2 inches. Bring black-eyed peas to a boil over high heat. Reduce heat to medium-low and simmer until tender, 45 minutes to 1 hour. Transfer sausage to a cutting board and peel away casing. Drain black-eyed peas (discard vegetables and herbs), transfer to a large serving bowl, and sprinkle with vinegar. Set aside.
3. Step 3Slice sausage into 1/2-inch-thick rounds; then cut each round into quarters. Dice remaining carrots into 1/4-inch pieces. In a large nonstick skillet over medium-high heat, heat 1 tablespoon olive oil. Add sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add carrots and cook, stirring until softened, 3 to 4 more minutes. Transfer to a medium bowl.
4. Step 4Dice remaining celery into 1/4-inch pieces and add — along with remaining olive oil, onion, mustard, tarragon, paprika, and salt — to sausage mixture. Stir well to mix. Gently fold sausage mixture and remaining parsley into peas. Sprinkle with more paprika, as desired. Serve at room temperature or chilled.