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Created by Chef Remy
Creamy black-eyed peas and fluffy rice tossed with crispy bacon, the holy trinity, and ripe tomatoes, all dressed in a tangy Creole mustard vinaigrette that brings luck and flavor to every forkful.
Good luck tastes like this. Black-eyed peas on New Year's Day go back generations in the South, a tradition my grandmother Evangeline never let us skip. She'd simmer those peas with a ham hock until the pot liquor turned silky, then serve them over rice with hot sauce on the side. Pure Louisiana comfort.
Now here's what I figured out after years of potlucks and church suppers: that same magic works cold. You take those lucky peas, mix them with fluffy rice and crispy bacon, add the holy trinity for crunch, and dress the whole thing in a vinaigrette bold enough to wake up every ingredient. The result is a salad that travels well, feeds a crowd, and tastes better the second day when all those flavors get acquainted.
At Lagniappe, we serve this all summer long. It's the dish people request for family reunions and Fourth of July cookouts. Substantial enough to stand as a main course, generous enough to make everyone feel welcome. That's the bayou way: you don't skimp on flavor, you don't hold back on portions, and you always send people home with leftovers.
Quantity
1 pound
sorted and rinsed
Quantity
1
Quantity
1 1/2 cups
Quantity
2 3/4 cups
Quantity
1 teaspoon, divided
Quantity
8 ounces
cut into 1/2-inch pieces
Quantity
1 medium
diced
Quantity
2 stalks
diced
Quantity
1 medium
diced
Quantity
1 medium
diced
Quantity
4 cloves
minced
Quantity
1 1/2 cups
halved
Quantity
6
sliced thin, whites and greens separated
Quantity
1/4 cup
chopped
Quantity
1/3 cup
Quantity
2 tablespoons
Quantity
1 tablespoon
Quantity
2 teaspoons
Quantity
1/2 teaspoon
freshly ground
Quantity
1/2 teaspoon, plus more to taste
Quantity
2/3 cup
| Ingredient | Quantity |
|---|---|
| dried black-eyed peassorted and rinsed | 1 pound |
| bay leaf | 1 |
| long-grain white rice | 1 1/2 cups |
| chicken stock | 2 3/4 cups |
| kosher salt | 1 teaspoon, divided |
| thick-cut baconcut into 1/2-inch pieces | 8 ounces |
| yellow oniondiced | 1 medium |
| celerydiced | 2 stalks |
| green bell pepperdiced | 1 medium |
| red bell pepperdiced | 1 medium |
| garlicminced | 4 cloves |
| grape tomatoeshalved | 1 1/2 cups |
| green onionssliced thin, whites and greens separated | 6 |
| fresh flat-leaf parsleychopped | 1/4 cup |
| apple cider vinegar | 1/3 cup |
| Creole mustard | 2 tablespoons |
| honey | 1 tablespoon |
| Cajun seasoning | 2 teaspoons |
| black pepperfreshly ground | 1/2 teaspoon |
| hot sauce | 1/2 teaspoon, plus more to taste |
| extra-virgin olive oil | 2/3 cup |
Place the sorted black-eyed peas in a large pot and cover with water by three inches. Add the bay leaf. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 45 minutes to an hour, until the peas are tender but still hold their shape. You want them creamy inside but not falling apart. Drain, discard the bay leaf, and spread the peas on a sheet pan to cool. Season with half a teaspoon of salt while they're still warm so they absorb the flavor.
While the peas simmer, cook the rice. Bring the chicken stock and remaining half teaspoon of salt to a boil in a medium saucepan. Stir in the rice, cover tightly, and reduce heat to low. Cook for 18 minutes without lifting the lid. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and spread on a separate sheet pan to cool. Using stock instead of water builds flavor into every grain.
Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until crispy and the fat has rendered, about 10 minutes. The kitchen should smell like Sunday morning. Transfer the bacon to a paper towel-lined plate using a slotted spoon. Reserve two tablespoons of the bacon fat in the skillet for the vegetables.
Add the diced onion, celery, and both bell peppers to the bacon fat. Cook over medium heat, stirring occasionally, until the vegetables are softened but still have some bite, about 5 minutes. Add the garlic and the white parts of the green onions. Cook one minute more until fragrant. Transfer to a large bowl and let cool to room temperature. The vegetables should be tender but not limp. They need to stand up in a salad.
In a medium bowl, whisk together the apple cider vinegar, Creole mustard, honey, Cajun seasoning, black pepper, and hot sauce until smooth. Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and slightly thick. Taste it. The vinegar should be bright, the mustard should have presence, and there should be a gentle heat at the finish. Adjust seasoning as needed. This dressing needs backbone to stand up to the peas and bacon.
Add the cooled black-eyed peas and rice to the bowl with the sautéed vegetables. Pour three-quarters of the vinaigrette over the mixture and toss gently to combine. Fold in the halved tomatoes, crispy bacon, and the green parts of the green onions. Add more dressing if the salad seems dry. Taste and adjust salt, pepper, and hot sauce. Finish with the chopped parsley.
Cover and refrigerate for at least 30 minutes, or up to overnight. The flavors need time to marry. Before serving, taste again and add more vinaigrette, salt, or hot sauce as needed. The peas and rice will absorb dressing as they sit. Serve cold or at room temperature, garnished with extra parsley and green onion tops. This salad gets better the longer it sits, which is why it's perfect for making ahead.
1 serving (about 385g)
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