Atlantic Eats: Field Pea Salad

Oct 8, 2015 | Nutrition

Recipe:

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Atlantic Eats
Field Pea Salad with Spicy Vinaigrette

20 Minutes, Serves 4, 6 Ingredients

Ingredients

Field Pea Salad:
1 cup Field Peas, rinsed
1 cup Carolina Gold Rice
1 ea. Celery, washed, cut, small dice
1 ea. Carrot, washed, cut, small dice
1 ea. Red Onion, peeled cut, sliced thin
1 ea. Green Onion, small dice

Spicy Vinaigrette:
3 Tbsp. Spicy Dijon Mustard
2 Tbsp. Garlic Cloves, peeled, minced
Juice of 1 Lemon
3 Tbsp. Rice Wine Vinegar
1/2 tsp. Hot Sauce
3/4 cup Light Olive Oil
2 Tbsp. Fresh Dill
1 tsp. Fine Kosher or Sea Salt
1/2 tsp. Black Pepper

Directions

Field Pea Salad:

  1. Place the rice and field peas in a pot of cold water. Add 2. Tbsp. kosher salt. Bring to a boil and drop the heat to a simmer. Simmer the rice and peas over low-medium heat for 45 minutes or until tender.
  2. Drain and place on sheet pan to cool.
  3. Mix the rice, field peas, and vegetables together. Toss the vinaigrette. Make sure the dressing coats the salad well, but not enough to make the salad too moist.
  4. Adjust the seasoning with salt and pepper.

Spicy Vinaigrette:

  1. In a mixing bowl, combine the mustard, garlic, lemon juice, hot sauce, and rice wine vinegar and mix well. Slowly whisk in the oil until all is incorporated.
  2. Add the dill. Season with salt and black pepper to taste.

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