Lunchbreak: Wishbone Restaurant’s hoppin’ john salad

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Wishbone Restaurant
1001 W. Washington Boulevard
(312) 850-2663

Wishbone Black-Eyed Peas

8 cups black-eyed peas (dried) soak
1 1/2 cups fine diced onions
1/2 cup minced celery
1/2 cup minced carrots
1-2 cloves garlic, fine mince
1 cup diced tomatoes, chopped
1-2 Tbs vegetable oil
8-10 cups water (or until well covered)
hot sauce to taste or 2 tsp of red pepper flakes
salt and black pepper to taste

With one tbs of oil, saute onions until they are lightly caramelized. Add celery, carrots and one additional Tbs of vegetable oil. Cook until tender. Add remaining ingredients and cook at a simmer until peas are tender.

Wishbone Hoppin’ John Salad Dressing

1/2 onion (Spanish or bermuda Red) sliced thin (you will need enough to equal one cup)
1/2 cup canola oil
1/4 cup red wine vinegar
1 Tbs Kosher salt
3/4 Tbs fresh black pepper

Add ingredients, in a wood or stainless steel bowl, in this order – 1 Tbs Kosher salt, 3/4 Tbs fresh ground black pepper. Add thinly slied onion (rub onion in salt and pepper until it becomes transluscent). Add 1/4 cup red wine vinegar and stir well with a spoon. Add 1/2 cup canol oil and stir again.

Wishbone Hoppin’ John Salad

2 cups black-eyed peas drained and rinsed (you can use recipe above or washed and drained canned black-eyed peas can be substituted)
2-3 plum tomatoes, washed, seeded and chopped in small dice
1/2 cup green onions, chopped small
3-4 juicing carrots, washed peeled and small diced (steam or lightly boil until tender. Do not overcook.)
1 bunch Italian parsley, washed, dried and chopped fine
4 cups brown rice, cooked and chilled
3/4-1 cup raw peanuts (Roast peanuts in oven at 375 degrees. Do not salt)

Toss ingredients in a bowl. You can add more or less of any ingredient, depending on your taste. Keep salad cold. Toss with dressing.

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