Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Black eyed peas -- cooked
2 c Texmati rice -- cooked
1 c Tomatoes -- diced
1/2 c Zucchini -- diced
1/2 c Country ham -- diced
1/4 c Shallots -- minced
2 tb Garlic -- minced
1/4 c Scallion whites -- minced
2 ts Thyme -- chopped
2 tb Cilantro -- chopped
2 tb Basil -- chopped
2 Canned chipotle chilies --
Chopped
2 tb Malt vinegar
2 tb Lemon juice
1/3 c Extra virgin olive oil
Salt -- to taste
Combine all ingredients. Mix well. Allow to marinate
for at least two hours.
To Serve: Place 1/4 cup creens on each plate and top
with 1/3 cup of the black eyed pea rice salad.
Chef's Notes: It is an old Southern tradition that
black eyed peas, when eaten on New Year's Day, will
bring luck for the new year. This recipe was
presented by Chef Fearing on his weekly cooking
segment, "Dean's Cuisine" on KDFW-TV in the Dallas/Ft.
Worth area. Dean Fearing is the Executive Chef of The
Mansion on Turtle Creek in Dallas.
Recipe By : Dean Fearing of The Mansion on Turtle
Creek
