THIS IS A PASTA & CO RECIPE that’s been a customer favorite for years. Inspired by the classic Southern ingredient black-eyed peas, this healthy salad has the sharp flavor of mustard greens, while fresh tarragon adds an extra zing. For a heartier salad, add a few slices of leftover grilled, roasted, or poached chicken.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
If using dried peas, put them in a medium saucepan and add enough cold water to cover by 2 inches. Bring the peas to a boil over medium-high heat and cook for 25 to 30 minutes, or until they are tender but not too soft. Add 2 teaspoons of the salt, and continue to cook for 5 minutes. Drain well. While the peas are cooking, prepare the dressing. Whisk the 2 tablespoons tarragon, fennel, vinegar, mustard, honey, 3/4 teaspoon salt, red pepper flakes, black pepper, and olive oil together in a large bowl.
Step 2
Combine the cooked or canned peas with the dressing. Refrigerate for 30 minutes.
Step 3
Add the 1/4 cup tarragon, mustard greens, and green onions to the peas, and toss to combine. Top with the cheese. Serve chilled or at room temperature.
Make Ahead
Step 4
You can prepare this salad up to 2 days in advance, but add the greens no more than 1 hour before serving. Otherwise, the greens will wilt.
