Chilled Sapelo Red Pea Hoppin’ John Salad with Madeira Vinaigrette

Photo by Greg Ceo

recipe heading-plus-icon

  • Sapelo red peas, at room temperature (recipe below)
  • Carolina Gold rice, at room temperature (recipe at right)
  • 1 zucchini, julienned
  • 1 fennel bulb, shaved
  • 1 tomato, julienned
  • 1 celery heart, shaved on a bias
  • Small bunch of mint, julienned
  • 1 bunch chervil, picked whole
  • Madeira vinaigrette (recipe at right)
  • Sapelo Red Peas
  • 1 cup dry Sapelo red peas, soaked overnight in cold water and drained
  • 1 smoked ham hock
  • 6 cups unsalted chicken broth
  • 1 leek, cleaned and split in half lengthwise
  • 2 carrots, peeled
  • 2 celery stalks
  • 1 bouquet garni (bundled herbs such as thyme, parsley, rosemary)
  • Salt and pepper to taste
  • Carolina Gold Rice
  • 2 cups Carolina Gold rice
  • 3 tablespoons olive oil
  • 1 small yellow onion, diced
  • 1 garlic clove, minced
  • 4 cups unsalted chicken broth
  • Salt and pepper to taste
  • Madeira Vinaigrette
  • 2 ounces Verdelho Madeira (such as Rare Wine Co.’s Historic Series Savannah Verdelho)
  • 1 shallot, peeled and minced
  • Juice and fine zest of 2 lemons
  • Fine zest of 1 orange
  • 10 ounces olive oil
  • Salt and pepper to taste
  1. Combine zucchini, fennel, tomato, celery heart, and fresh herbs with peas and rice. Season with salt and pepper and toss with vinaigrette to taste.

Sapelo Red Peas

  1. In a large pot, combine all ingredients but salt and pepper and bring to a boil. Reduce heat (so water is around 180 degrees) and simmer for 20 minutes. Season with salt and pepper. Simmer until peas are tender, approximately 20 more minutes. Cool over ice bath. Once cool, strain off liquid and allow peas to “dry” at room temperature. (Note: Liquid from peas can be reserved and used in soups.)

Carolina Gold Rice

  1. Rinse rice in cold water until water runs clear. In a large skillet over medium heat, sweat onion and garlic in oil until translucent, about 5 minutes. Add rice and toast for about 3 minutes. Add stock and bring to a boil, then reduce heat to very low and cook for 3 minutes. Cover and cook another 5 minutes. Turn off heat and let sit 5 minutes, then fluff with a fork to separate.

Madeira Vinaigrette

  1. Combine all ingredients and season to taste. (Note: For greater depth of flavor, combine zests and oil and allow to macerate for a few days, then strain before using.)
  • from Chef Dave Snyder of Halyards Restaurant, St. Simons Island, GA

Leave a Reply

Be the first to comment.