Description
Black-eyed peas, massaged kale, radicchio, and blood oranges in a citrus vinaigrette, topped with brown butter cornbread croutons.
Ingredients
Scale
For the cornbread croutons:
- 4 cups cubed cornbread (use your favorite recipe)
- 6 tbsp unsalted butter
For the orange citrus vinaigrette:
- 2 blood oranges, juiced (4 to 6 tbsp juice)
- 2 oranges, juiced (6 to 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)
Instructions
- Croutons: Melt the butter in a skillet over medium heat and cook until browned and nutty. Add the cornbread and toast 5 to 7 minutes, until crisp. Set aside.
- Vinaigrette: Whisk the juices, zest, vinegar, mustard, and maple syrup. Slowly whisk in the olive oil and season with salt and pepper.
- Salad: Massage the kale with a little vinaigrette to soften.
- Combine the kale, radicchio, and black-eyed peas in a large bowl and toss with vinaigrette.
- Fold in the blood orange segments and nuts, if using. Top with the croutons and serve.
Notes
Dried peas: Simmer about 1 cup dried peas for 30 to 45 minutes to yield 3 cups.
Gluten-free: Use gluten-free cornbread or pumpkin seeds.
Dairy-free: Toast croutons in olive oil.
Nut-free: Omit nuts or use sunflower seeds.
Make ahead: Vinaigrette keeps up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southern
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480