Baby Spinach Salad With Black Eyed Peas, Lardons, And Pecan-Vinaigrette
Serves: 2
Isabella Feil
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 medium
White Onion (halved)1
Bay Leaf1 tsp
Black Peppercorn450 g
Slab Bacon1 tbsp
Shallot (chopped)1 tsp
Dijon Mustard1 cup
Red Wine Vinegar1 cup
Canola OilDirections:
1
In a saucepan, put the peas and cover with chicken stock or water
2
Add the onion, bay leaf, and peppercorns
3
Bring to a boil, then reduce heat, and cook, uncovered, until peas are tender but not broken (still al dente)
4
Allow to cool in the cooking liquid
5
Meanwhile, in a non-stick pan, heat the lardons over medium heat, rendering the fat until lardons are crispy
6
Set lardons aside
7
In a bowl, whisk together the shallots, mustard, and vinegar, and slowly drizzle in the canola oil
8
Stir in the 1/4 cup of pecans
9
In large bowl, toss the greens and lardons with half of the dressing
10
Evenly divide the salad between 4 plates
11
Place the cooled peas to the bowl and dress with the remaining dressing
12
Spoon the peas over the greens and sprinkle with the remaining chopped pecans