Black-Eyed Peas Salad

You’ll find black-eyed peas on every Southern table at the New Year. Since we’re at the northern tip of the Appalachias, maybe we need to embrace this dish more often than we do! The sheer number of black-eyed peas (a type of bean) makes them a symbol of plenty and abundance. This fresh, vibrant Black-Eyed Peas Salad is a take on the classic Southern “Hoppin’ John,” swapping rice for citrus-dressed greens and adding crunchy cornbread croutons for texture. Legendary radicchio here adds radiant color and a complex note of bitterness.

What is the “Hoppin’ John” Our Black-Eyed Peas Salad is Based on?

The Black-Eyed Peas Salad is a take on the Southern culinary tradition of Hoppin’ John. This classic dish comes from Southern American and African foodways. Hoppin’ John is traditionally a combination of black-eyed peas, rice, pork (such as bacon or ham hock), and sometimes chopped onions or other vegetables. Historically, you serve the dish on New Year’s Day, where eating brings good luck and prosperity for the coming year.

Black-Eyed Peas Salad

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• Author: Chef Marijke Uleman

Print Recipe

Description

We believe black-eyed peas are one of the most underrated ingredients.

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Ingredients

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For the cornbread croutons:

• 4 cups cubed cornbread (use favorite cornbread recipe)
• 6 tbsp unsalted butter

For the orange citrus vinaigrette:

• 2 blood oranges, juiced (4–6 tbsp juice)
• 2 oranges, juiced (6–8 tbsp juice)
• 2 tsp orange zest
• 2 tbsp white wine vinegar
• 2 tsp Dijon mustard
• 2/3 cup extra-virgin olive oil
• 2 tsp maple syrup
• Salt and pepper to taste

For the salad:

• 6 cups kale, de-stemmed and chopped
• 1 large head purple radicchio, shredded
• 3 cups cooked black-eyed peas (or 2 cans, drained and rinsed)
• 4 blood oranges, supremed
• 1/2 cup toasted pecans or walnuts (optional)

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Instructions

For the cornbread croutons:

1. To make the croutons, heat a skillet over medium heat. Add butter and cook until golden brown and nutty.
2. Add cornbread cubes and toast for 5–7 minutes until crispy. Set aside.

For the orange citrus vinaigrette:

1. To make the vinaigrette, whisk together juices, zest, vinegar, mustard, and honey. Slowly whisk in olive oil. Season with salt and pepper.

For the salad:

1. Massage chopped kale with a little vinaigrette to soften.
2. In a large bowl, combine kale, radicchio, and black-eyed peas. Toss with vinaigrette.
3. Fold in blood orange supremes and nuts, if using. Top with cornbread croutons and serve.

Recipes by Chef Marijke Uleman
Story by Julia Platt Leonard
Styling by Jessie Baca
Photography by Tira Howard

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