Recipe courtesy of Alexander Smalls
Show: Extra Virgin
Episode: Tuscan Soul Food
Black-Eyed Pea and Arugula Salad
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Citrus Vinaigrette:
  • 2 tablespoons olive oil
  • 2 tablespoons raspberry vinegar 
  • 3/4 cup unsweetened orange juice
  • 2 teaspoons grated orange zest 
  • 1 1/2 tablespoons finely chopped fresh parsley 
  • Salt and pepper
Salad:
  • 2 cups canned black-eyed peas, drained
  • 1 cup low-sodium chicken broth
  • 5 cups arugula
  • 1 cup sliced seedless cucumber 
  • 1 small onion, minced 
  • 1 Asian pear, cut into large chunks 
  • 1/2 cup dried black currants, soaked in brandy 
  • 1/2 red bell pepper, seeded and minced 
  • 1 pound cooked, peeled and deveined shrimp

Directions

For the vinaigrette: Whisk together the olive oil, vinegar, orange juice, orange zest, parsley and some salt and pepper in a small bowl. Refrigerate until ready to serve.

For the salad: Simmer the black-eyed peas in the chicken broth for 5 minutes. Drain and let cool to room temperature. In a large bowl, toss together the black-eyed peas, arugula, cucumbers, onions, pear, currants and red peppers. Toss with half of the citrus vinaigrette. In a separate bowl, toss the shrimp with the remaining dressing. Add the shrimp to the salad. Serve immediately.

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