Hopping john vinaigrette

Yield: 8 servings

Measure Ingredient
2 cups Dried black-eyed peas
1 \N Piece of fatback -- or salt
\N \N Pork
1 \N Hot red pepper
2 mediums Onions -- chopped
\N \N Salt
\N \N Freshly ground pepper
1 cup Uncooked rice
4 tablespoons Drippings -- preferably
\N \N Bacon
⅓ cup Red wine vinegar
1 tablespoon Dijon mustard
1 cup Peanut oil
\N \N Salt and pepper
2 tablespoons Chopped fresh basil
4 slices Bacon -- crisply fried &
\N \N Crumbled


Hopping John is a traditional Southern New Year's dish. This is a modern salad version.

PLACE BLACK-EYED PEAS in a large pot, cover with water and add 3 cups more water. Add fatback or salt pork, slashed in several places, hot red pepper, half the onion, salt and pepper. Bring to a boil, cover, reduce the heat and simmer until the peas are t Remove the fatback and hot pepper. Add rest of chopped onion. Make a vinaigrette of red wine vinegar, dijon mustard and peanut oil. Add salt and pepper.

Combine with the Hopping John, add chopped fresh basil and bacon, crisply fried and crumbled.


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