THIS IS A PASTA & CO RECIPE that’s been a customer favorite for years. Inspired by the classic Southern ingredient black-eyed peas, this healthy salad has the sharp flavor of mustard greens, while fresh tarragon adds an extra zing. For a heartier salad, add a few slices of leftover grilled, roasted, or poached chicken.

　　

Ingredients

serves 4 to 6

　　1 1/2 cups dried black-eyed peas, rinsed and picked over, or 2 15-ounce cans, drained and rinsed

　　2 3/4 teaspoons kosher salt

　　2 tablespoons minced fresh tarragon, or 2 teaspoons dried

　　2 teaspoons ground fennel seed

　　1/4 cup sherry wine vinegar

　　1 1/2 tablespoons whole-grain mustard

　　1 1/2 teaspoons honey

　　1/4 teaspoon red pepper flakes

　　1/4 teaspoon freshly ground black pepper

　　3/4 cup plus 2 tablespoons extra-virgin olive oil

　　1/4 cup chopped fresh tarragon

　　1 bunch mustard greens (leaves only), sliced

　　1 bunch green onions (white and green parts), thinly sliced

　　12 ounces semihard cheese (page 23), grated (3 cups)

　　

Step 1

If using dried peas, put them in a medium saucepan and add enough cold water to cover by 2 inches. Bring the peas to a boil over medium-high heat and cook for 25 to 30 minutes, or until they are tender but not too soft. Add 2 teaspoons of the salt, and continue to cook for 5 minutes. Drain well. While the peas are cooking, prepare the dressing. Whisk the 2 tablespoons tarragon, fennel, vinegar, mustard, honey, 3/4 teaspoon salt, red pepper flakes, black pepper, and olive oil together in a large bowl.

　　

Step 2

Combine the cooked or canned peas with the dressing. Refrigerate for 30 minutes.

　　

Step 3

Add the 1/4 cup tarragon, mustard greens, and green onions to the peas, and toss to combine. Top with the cheese. Serve chilled or at room temperature.

　　

Make Ahead

Step 4

You can prepare this salad up to 2 days in advance, but add the greens no more than 1 hour before serving. Otherwise, the greens will wilt.

　　Pure Flavor