Ingredients

Serves 6 as a light main course

　　1 1/2 cups dried black-eyed peas

　　

For vinaigrette

1 1/2 teaspoons Dijon mustard

　　2 tablespoons minced shallot

　　1 teaspoon minced garlic

　　2 tablespoons balsamic vinegar

　　1/4 cup extra-virgin olive oil

　　2/3 pound bacon (about 15 slices)

　　3 vine-ripened tomatoes

　　3 scallions

　　2 celery ribs

　　about 1/2 head romaine

　　2 cups packed arugula

　　1/4 cup chopped fresh flat-leafed parsley leaves

　　

Step 1

Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.

　　

Make vinaigrette:

Step 2

In a large bowl whisk together mustard, shallot, garlic, and vinegar and slowly whisk in oil until emulsified.

　　

Step 3

Stir warm peas into vinaigrette. Chop bacon and in a 12-inch skillet cook over moderate heat, stirring, until crisp. With a slotted spoon transfer bacon to paper towels to drain and cool slightly. Quarter tomatoes, discarding seeds, and cut lengthwise into 1/4-inch-thick slices. Add bacon and tomatoes to pea mixture.

　　

Step 4

Cut scallions and celery crosswise into 1/4-inch-thick slices. Cut enough romaine crosswise into 1/4-inch-wide strips to measure 4 cups and trim arugula. Add scallions, celery, romaine, arugula, parsley, and salt and pepper to taste to pea mixture and gently toss until combined well.