Hoppin’ John Salad with Hot Bacon Vinaigrette
Hoppin’ John is usually a warm, pork-laced mix of peas and rice, but here I turn it into a bright, quick salad inspired by a spinach salad with hot bacon vinaigrette. Beans and rice are eaten together all over the world, and the older I get, the more I appreciate what that combo gives me: protein, fiber, comfort, and ingredients I always have on hand. This version tosses warm white rice, canned peas, herbs, and scallions with a sizzling bacon dressing that hits the bowl while it’s still bubbling. Finished with crispy bacon on top, it’s a fresh take on a Southern staple—and, apparently, a “complete protein,” whatever that really means ;). Serves 4.
Ingredients
For the salad
1 cup cooked rice
1 cup cooked peas (canned is fine)
1 cup baby arugula
½ red bell pepper, cut into thin strips
½ teaspoon kosher salt
Ground black pepper
For the vinaigrette
8 oz sliced bacon
¼ cup thinly sliced scallion, white part only
1 garlic clove, grated on a mandolin
2 tablespoons sherry or red wine vinegar
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon smooth dijon mustard
¼ teaspoon kosher salt
Directions
In a bowl large enough to hold all the ingredients, toss the items for the salad together and set aside.
In a 10-12 inch skillet, cook the bacon until crisp. Transfer the bacon to a plate. Crumble it up and reserve. Pour off all but 2-3 tablespoons of the bacon fat. Add the scallions. Turn on the heat and wait for the scallions to begin to sizzle. Quickly add the garlic followed by the vinegar, lemon juice, honey, dijon and salt. With a wooden spoon scrape all the little bacon bits, or fond, from the bottom of the pan. Once the dressing begins bubbling furiously, pour it over the salad. Stir it up and serve with the crumbled bacon on top. Serve immediately.