BLACK-EYED PEA AND BACON SALAD WITH MUSTARD VINAIGRETTE

Black-Eyed Pea and Bacon Salad with Mustard Vinaigrette image

Yield Serves 6 as a light main course

Number Of Ingredients 14

1 1/2 cups dried black-eyed peas
For vinaigrette
1 1/2 teaspoons Dijon mustard
2 tablespoons minced shallot
1 teaspoon minced garlic
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
2/3 pound bacon (about 15 slices)
3 vine-ripened tomatoes
3 scallions
2 celery ribs
about 1/2 head romaine
2 cups packed arugula
1/4 cup chopped fresh flat-leafed parsley leaves

Steps:

Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
Make vinaigrette:
In a large bowl whisk together mustard, shallot, garlic, and vinegar and slowly whisk in oil until emulsified.
Stir warm peas into vinaigrette. Chop bacon and in a 12-inch skillet cook over moderate heat, stirring, until crisp. With a slotted spoon transfer bacon to paper towels to drain and cool slightly. Quarter tomatoes, discarding seeds, and cut lengthwise into 1/4-inch-thick slices. Add bacon and tomatoes to pea mixture.
Cut scallions and celery crosswise into 1/4-inch-thick slices. Cut enough romaine crosswise into 1/4-inch-wide strips to measure 4 cups and trim arugula. Add scallions, celery, romaine, arugula, parsley, and salt and pepper to taste to pea mixture and gently toss until combined well.