Hoppin John Style Black-Eyed Pea Salad (Printable Version)

Vibrant Southern salad with black-eyed peas, turkey sausage, fresh vegetables, and zesty mustard-tarragon dressing.

# What You'll Need:

→ Salad

01 - 1 can (15 oz) black-eyed peas, drained and rinsed
02 - 2 fully cooked turkey sausages (8 oz total), sliced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup red bell pepper, diced
05 - 1/2 cup celery, finely chopped
06 - 1/4 cup red onion, finely diced
07 - 2 tablespoons fresh tarragon, chopped
08 - 2 cups mixed salad greens

→ Mustard Dressing

09 - 3 tablespoons extra virgin olive oil
10 - 1.5 tablespoons Dijon mustard
11 - 1 tablespoon white wine vinegar
12 - 1 teaspoon honey
13 - 1 clove garlic, minced
14 - 1 tablespoon fresh tarragon, chopped
15 - 1/4 teaspoon salt
16 - 1/4 teaspoon ground black pepper

# Steps:

01 - Heat a nonstick skillet over medium heat. Add sliced turkey sausage and sauté for 4 to 5 minutes, turning occasionally until lightly browned. Set aside to cool slightly.
02 - In a large bowl, combine black-eyed peas, cherry tomatoes, red bell pepper, celery, red onion, and 2 tablespoons fresh tarragon.
03 - In a small bowl or jar, whisk together olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, 1 tablespoon tarragon, salt, and pepper until emulsified.
04 - Add the cooled turkey sausage to the salad bowl. Pour the mustard dressing over the salad and toss gently to combine.
05 - Arrange mixed salad greens on a serving platter or individual plates. Top with the black-eyed pea mixture.
06 - Garnish with extra tarragon if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like comfort food but makes you feel energized, not heavy afterward.
  • The mustard-tarragon dressing is so bright it'll make you want to bottle it for other salads.
  • Turkey sausage means you get real protein without the guilt that sometimes comes with traditional versions.
02 -
  • If you refrigerate this salad, the dressing will seize up and the greens will wilt slightly; make it close to serving time or keep components separate until the last moment.
  • Tarragon can taste almost medicinal if you use too much, but the right amount tastes like you've unlocked a flavor that was hiding in the dish all along.
03 -
  • Toast the tarragon lightly by warming it in the skillet with the sausage if you want the flavor to deepen and become more subtle.
  • Make your dressing at least 15 minutes before serving so the garlic has time to mellow and the flavors can marry together into something cohesive.
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