Title: Hopping John Vinaigrette
Categories: Southern Salad Dupree
Yield: 8 Servings

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.

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK

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