Buffalo Rising Online

May 26th, 12:10pm By Christa Glennie Seychew

A few months ago I raved to YUM readers about a fantastic cold salad I enjoyed at the EM Statler Dining Room, a restaurant on ECC's City Campus staffed by students in the culinary program.

The salad, a take on the South's famous Hoppin' John, is a great alternative to the ubiquitous (and often dull) potato and macaroni salads that are part of a traditional American cookout. Fresh, flavorful and packed with healthy ingredients, Hoppin' John Salad with Pecan Vinaigrette is sure to become a family favorite. I should also note that the dressing is a great addition to any green salad.

If preparing the black-eyed peas is too much of a time investment for you, feel free to use the canned version, though they should be drained and very-well rinsed and you'll need to watch how much salt you add throughout the rest of the recipe. If black-eyed peas aren't your thing at all, a substitute of cannellini or great Northern beans is acceptable.

This recipe comes to us courtesy of the Art Institute of Atlanta's website where it lives amongst other Southern influenced favorites like Pecan Pie and Grits Souffle with Roasted Garlic and Cheddar Cheese.


Hoppin’ John Salad with Pecan Vinaigrette serves 6-8

Salad
1/2 cup long-grain white rice · 1 cup water · 1 lb black-eyed peas, dried · 2 tbsp butter · 1 tbsp parsley, chopped · salt and pepper, to taste · 1/2 cup red bell peppers, skinned, seeded, finely diced · 12 oz cleaned baby greens · 1/2 lb fresh green beans, cut into 1½-inch pieces on the diagonal, blanched in boiling water and shocked (plunged into ice water)

Vinaigrette
1/4 cup apple cider vinegar · 1/2 tsp brown sugar · 1/2 cup pecans · 1/2 tsp rosemary · 1/2 tsp thyme · 1 cup vegetable oil

Cover the rice with water in a small sauce pot. Bring to a boil and reduce the heat to a simmer. Cover and simmer for 20 minutes or until the rice is cooked and all of the liquid is absorbed. Fluff the rice with a fork. Cool the rice and refrigerate.

Boil the black-eyed peas in a medium sauce pot of salted water for approximately 45-60 minutes or until tender. Drain the cooked peas and add the butter and chopped parsley. Season to taste with salt and black pepper. Cool the black-eyed peas and refrigerate.

Combine the chilled rice and black-eyed peas, red peppers, and green beans. Mix and reserve until needed.

Purée the vinegar, brown sugar, pecans, and herbs in a blender or food processor. Slowly drizzle in the oil until the dressing is thoroughly blended. Adjust seasoning to taste with salt and black pepper.

Toss three-quarters of the dressing with the rice and pea mixture and the remaining dressing with the baby greens.