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Atlantic Eats
Field Pea Salad with Spicy Vinaigrette
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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:
- 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.
- Drain and place on sheet pan to cool.
- 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.
- Adjust the seasoning with salt and pepper.
Spicy Vinaigrette:
- 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.
- Add the dill. Season with salt and black pepper to taste.
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