Heirloom Tomatoes with Barbecued East Texas Field Pea Salad - DC News FOX 5 DC WTTG

Heirloom Tomatoes with Barbecued East Texas Field Pea Salad

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1 cup Purple Hull Peas, shelled

1 cup Lady Creamer Peas, shelled

1 teaspoon Olive Oil

¼ pound Apple Wood Smoked Bacon, small dice

1 tablespoon Shallot, minced

1 tablespoon Onion, small dice

¼ cup Celery Root, small dice

¼ cup Carrots, small dice

1 tablespoon Jalapeno Pepper, seeded and minced

1 teaspoon Fresh Thyme, picked and finely chopped

2 cups Baby Arugula, washed and stems removed

½ cup Barbecued Thousand Island Dressing, recipe to follow

2 Heirloom Tomatoes, medium sized

Salt and Black Pepper, to taste

8 leafs Basil


In a medium sized pot, fill half way up with water and set over medium high heat. Season the water with a pinch of salt and bring to a boil. Add both peas and cook for approximately 5 minutes or until tender, strain and cool.

Separately, in a medium sized sauté pan over medium heat, add the oil. Add the bacon to the pan and sauté until lightly crisp, about 4 minutes. Add the next five items and cook, stirring constantly, until tender, approximately 3 minutes. Remove the bacon mixture from the heat, stir in the thyme and cool.

In a medium sized mixing bowl, combine the peas, bacon mixture, and arugula. Add the Barbecued Thousand Island Dressing, season with salt and pepper and stir to combine.

For the tomato, slice ½ inch and season with salt and pepper.

On each of four room temperature plates, place 2 slices of tomato in the center and equally spoon the field pea salad onto the tomatoes. Garnish the plate with torn basil.

Barbecued Thousand Island Dressing

1 cup mayonnaise

2 tablespoons ketchup

4 tablespoons barbecue sauce (use your favorite, the smokier flavor the better)

1 tablespoon white vinegar

1 each hard boiled egg, chopped fine

2 teaspoons sweet pickle relish

1 teaspoon finely minced white onion

1 teaspoon dry mustard

1 tablespoon capers, minced

1 teaspoon garlic, minced

1 teaspoon Worcestershire Sauce

1 teaspoon Parsley, chopped

1 teaspoon Chives, snipped

1 tablespoon lemon juice

Salt and Black Pepper, to taste

Combine all of the ingredients in a small bowl. Stir well to combine.

Place dressing in a covered container and refrigerate.

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