Name: Black-Eyed Peas Salad
Ingredients: 4 cups cubed cornbread (use favorite cornbread recipe); 6 tbsp unsalted butter; 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; 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)

Description

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

Ingredients

Scale

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:

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

For the orange citrus vinaigrette:

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:

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