*  Exported from  MasterCook  *
 
                          HOPPING JOHN VINAIGRETTE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Dried black-eyed peas
    1                    Piece of fatback
                         -or salt pork
    1                    Hot red pepper
    2       md           Onions -- chopped
                         Salt
                         Freshly ground pepper
    1       c            Uncooked rice
    4       tb           Drippings, preferably bacon
                         -----VINAIGRETTE-----
      1/3   c            Red wine vinegar
    1       tb           Dijon mustard
    1       c            Peanut oil
                         Salt and pepper
    2       tb           Chopped fresh basil
    4       sl           Bacon
                         - crisply fried & crumbled
 
   Hopping John is a traditional Southern New Year’s
   dish. This is a modern salad version.
   
   PLACE BLACK-EYED PEAS in a large pot, cover with water
   and add 3 cups more water. Add fatback or salt pork,
   slashed in several places, hot red pepper, half the
   onion, salt and pepper. Bring to a boil, cover, reduce
   the heat and simmer until the peas are tender. Add
   more water as needed. Remove the peas. Add rice to the
   pot of water and drippings. Bring back to the boil,
   cover, reduce the heat and simmer until the rice is
   cooked, about 30 minutes. Return the peas to the pot,
   stir together and cook a few minutes more. Drain.
   Remove the fatback and hot pepper. Add rest of chopped
   onion. Make a vinaigrette of red wine vinegar, dijon
   mustard and peanut oil. Add salt and pepper. Combine
   with the Hopping John, add chopped fresh basil and
   bacon, crisply fried and crumbled.
  
 
 
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