The City Magazine Since 1975

Field Pea Salad

June 2020
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4 cups cooked lady peas or pink-eyed peas
1/2 cup Glass Onion house vinaigrette (recipe follows)
1 Tbs. minced fresh dill
1 tsp. hot sauce, preferably Crystal brand
Kosher salt, to taste
Freshly ground black pepper, to taste
10 cherry or grape tomatoes, halved
5 radishes, julienned into matchsticks

For the Glass Onion house vinaigrette:

1/4 cup red wine vinegar
1 Tbs. Creole mustard, or other whole-grain mustard
2 tsp. minced garlic
2 tsp. minced shallot
1½ tsp. fresh lemon juice
3/4 cup canola oil
1/3 cup extra-virgin olive oil
2 tsp. kosher salt
2 tsp. freshly ground black pepper


For the Glass Onion house vinaigrette:

Combine the vinegar, mustard, garlic, shallots, and lemon juice in a blender or food processor and blend thoroughly. Gradually add the oils while the machine is running until the mixture is emulsified into a relatively thick consistency. Season with salt and pepper.

For the Field Pea Salad:

Put the peas, vinaigrette, dill, and hot sauce in a medium bowl and stir gently until thoroughly combined. Season with salt and pepper to taste. Stir to combine and transfer to plates or serving dish. Garnish with tomatoes and radishes.