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Smoked Turkey And Black-Eyed Pea Salad

Son güncelleme: 02.04.2010 14:53
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  • Ingredients

    * 2 cloves garlic, minced
    * 4 sprigs fresh thyme
    * 4 tablespoons extra-virgin olive oil
    * 1 10-ounce box frozen black-eyed peas, thawed
    * 1/3 cup sliced bread-and-butter pickles, plus 4 tablespoons pickling liquid
    * 8 ounces smoked turkey leg or breast, skin removed and meat shredded
    * 4 scallions, thinly sliced
    * Kosher salt
    * Cayenne pepper
    * 1 tablespoon Creole or whole-grain mustard
    * 1 cup grape tomatoes, halved
    * 10 cups torn arugula, escarole and/or romaine
    * 2 stalks celery, chopped (with leaves)

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    Directions

    Combine the garlic, thyme and 1 tablespoon olive oil in a nonstick skillet over medium heat and cook until fragrant, about 2 minutes. Add the black-eyed peas and 2 tablespoons pickling liquid and cook until tender, about 10 minutes. Add the turkey and heat through, about 3 more minutes. Remove from the heat and add the scallions, and salt and cayenne to taste. Discard the thyme.

    Meanwhile, whisk the mustard and the remaining 2 tablespoons pickling liquid in a large bowl. Add salt and cayenne to taste, then gradually whisk in the remaining 3 tablespoons olive oil. Add the tomatoes and toss. Add the arugula, celery and pickles and toss again. Divide among bowls and top with the black-eyed peas and turkey.

    Per serving: Calories 318; Fat 18 g (Saturated 3 g); Cholesterol 43 mg;

    Sodium 1,047 mg; Carbohydrate 18 g; Fiber 5 g; Protein 23 g

    Photograph by Antonis Achilleos
#02.04.2010 14:53 0 0 0