Black-eyed peas & rice salad

 
                        BLACK-EYED PEAS & RICE SALAD
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Salads                           Appetizers
                 Rice                             Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            Hot cooked (boiled) rice
    1 1/2   c            Cooked black-eyed peas
    1       tb           Dijon-style mustard
    1       t            Salt (or to taste)
                         Freshly ground pepper
    3       tb           Red wine vinegar
      3/4   c            Extra-virgin olive oil
    1       md           Onion, minced
    1       ea           Garlic clove, minced
    1       lg           Carrot, peeled and grated
      1/4   c            Minced chives or parsley
    1       ea           Head of radicchio
                         -ÿÿBoston lettuce
                         -(for garnish)
 
   Can be prepared a day ahead and stored in the
   refrigerator. Allow it to come
   to room temperature before serving.
   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.
  
 
 
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