Hoppin’ John, a dish of field peas, rice and ham, is found in cookbooks dating back to the mid 1800s. The peas are said to represent coins, at least according to historians’ interpretation of the lore, and many families continue to serve the salad on New Year’s Day with a real coin underneath the bowl.
Without any ham hock or bacon, this vegetarian spin on the salad could help kickstart a healthier 2015, and lest you say it's not traditional without the pork, the recipe comes from John Martin Taylor, who lives in Charleston, S.C., arguably the Hoppin' John capital of the south. (Taylor's recipe is one of 200 that Sheri Castle, who read every recipe printed in Southern Living magazine from 1966 to 2014, included in "The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South.")
Hoppin’ John Salad
Although black-eyed peas are most common, Hoppin’ John can be made with any type of field pea, so take advantage of the local favorites that grow in your community, such as purple hull peas, lady peas, or crowder peas. There are dozens of types, each with a subtle difference in taste and texture.
2 cups cooked black-eyed peas, drained
3 cups cooked and cooled long-grain rice
1/2 cup chopped red onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
1/4 cup loosely packed fresh chervil or parsley
1/4 cup loosely packed fresh mint
1 garlic clove
1 tsp. salt
3 Tbsp. fresh lemon juice
1/4 cup olive oil
1/4 tsp. freshly ground black pepper
Combine peas, rice, onion, celery and jalapeño in a large bowl.
Place chervil, mint and garlic on a cutting board; sprinkle evenly with salt, and finely chop. Sprinkle over rice mixture, and stir gently.
Combine lemon juice, oil, and pepper in a small bowl. Pour over rice mixture, and stir to coat. Serves 6.
— From the kitchen of John Martin Taylor, Charleston, S.C., as printed in "The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South" by Sheri Castle (Oxmoor House, $29.95)
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