Hoppin John Salad With Molasses Dressing Food

HOPPIN' JOHN SALAD

Steps:

• Microwave one 10-ounce package frozen brown rice as the label directs; toss with one 15-ounce can black-eyed peas (drained and rinsed), 2 ounces chopped deli-sliced ham, 3 chopped celery stalks, 4 chopped scallions, 3 tablespoons each olive oil and apple cider vinegar, 2 tablespoons chopped parsley and 3/4 teaspoon kosher salt. Season with hot sauce.

HOPPIN' JOHN

Steps:

• Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.

ZESTY HOPPIN JOHN SALAD

Steps:

• Combine black-eyed peas, celery, roma tomatoes, cucumber, red onion, green, yellow, and orange bell peppers, and tomatillos in a salad bowl. Gently stir lemon juice, balsamic vinegar, olive oil, cilantro, and red pepper flakes into the salad. Chill before serving; serve over romaine lettuce leaves.

HOPPIN' JOHN SALAD

Steps:

• Dice first 4 ingredients. Combine with next 7 ingredients in a large bowl.
• Combine vinegars in a small bowl and whisk in the oil in a slow, steady stream. Blend well.
• Add vinegar mixture to bean mixture, tossing to coat.
• Cover and chill 4 hours.
• Before serving, stir in bacon.
• Optional: If desired, garnish with a small additional amount of fresh parsley.

HOPPIN' JOHN SALAD

Steps:

• Combine 6 1/2 cups stock, black-eyed peas, bay leaves, 2 teaspoons thyme and 1/8 teaspoon cayenne pepper in heavy large saucepan. Bring to boil. Reduce heat; simmer uncovered until black-eyed peas are tender, adding more stock if necessary to keep peas submerged and stirring occasionally, about 1 1/4 hours. Drain well; discard broth and bay leaves. Transfer black-eyed peas to large bowl.
• Bring 1 1/4 cups water to boil in heavy medium saucepan. Add rice and salt. Bring to boil. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 20 minutes. Transfer warm rice to bowl with black-eyed peas.
• Whisk oil, vinegar, 1 teaspoon thyme and 1/4 teaspoon cayenne in small bowl. Add dressing to black-eyed pea mixture; toss. Stir in bell pepper and red onion. Season with salt and pepper. Chill at least 45 minutes and up to 6 hours.
• Arrange lettuce on plates. Spoon salad into lettuce leaves and serve.