Hoppin John Style Black-Eyed Pea Salad Turkey Sausage (Printer View)

Vibrant Southern salad with black-eyed peas, turkey sausage, fresh vegetables, and tangy mustard-tarragon dressing.

# What you'll need:

→ Salad

01 - 1 can (15 oz) black-eyed peas, drained and rinsed
02 - 2 fully cooked turkey sausages (8 oz total), sliced
03 - 1 cup cherry tomatoes, halved
04 - 0.5 cup red bell pepper, diced
05 - 0.5 cup celery, finely chopped
06 - 0.25 cup red onion, finely diced
07 - 2 tablespoons fresh tarragon, chopped
08 - 2 cups mixed salad greens

→ Mustard Dressing

09 - 3 tablespoons extra virgin olive oil
10 - 1.5 tablespoons Dijon mustard
11 - 1 tablespoon white wine vinegar
12 - 1 teaspoon honey
13 - 1 clove garlic, minced
14 - 1 tablespoon fresh tarragon, chopped
15 - 0.25 teaspoon salt
16 - 0.25 teaspoon ground black pepper

# Method:

01 - Heat a nonstick skillet over medium heat. Add sliced turkey sausage and sauté for 4 to 5 minutes, turning occasionally until lightly browned. Transfer to a plate to cool slightly.
02 - In a large mixing bowl, combine black-eyed peas, cherry tomatoes, red bell pepper, celery, red onion, and 2 tablespoons fresh tarragon.
03 - In a small bowl or jar, whisk together olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, 1 tablespoon tarragon, salt, and pepper until fully emulsified.
04 - Add the cooled turkey sausage to the salad bowl. Pour the mustard dressing over the salad and toss gently to combine all ingredients evenly.
05 - Arrange mixed salad greens on a serving platter or individual plates. Top with the black-eyed pea mixture.
06 - Garnish with additional fresh tarragon if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes hearty and celebratory without requiring you to spend your whole afternoon in the kitchen.
  • The mustard-tarragon dressing is bold enough to make leftovers taste even better the next day.
  • It's gluten-free and high in protein, so you're not making two dinners or apologizing for what's on the plate.
02 -
  • Tarragon is easy to overdo—start with what the recipe calls for and taste before you add more, because its flavor intensifies as it sits.
  • Rinsing the canned peas matters more than you'd think; it cuts the tin taste and prevents the dressing from tasting metallic.
  • If you make this ahead, keep the greens separate and only dress the pea mixture—dress the greens just before serving or they'll surrender.
03 -
  • Dice everything as evenly as possible because it changes how the salad tastes and feels in your mouth—no one piece should feel like it's dominating.
  • The dressing comes together faster and smoother if you add the oil slowly while whisking, just like you're making mayonnaise, though it won't emulsify as completely.
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