Recipe courtesy of Tanya Holland

Baby Spinach Salad with Black Eyed Peas, Lardons, and Pecan-Vinaigrette

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  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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1 cup black eyed peas, soaked in cold water overnight

Chicken stock or water, to cover

1/2 medium white onion, halved

1 bay leaf

1/4 teaspoon black peppercorns

1/2 pound slab bacon or thick cut (cut into 1/4-inch strips or "lardons")

1 tablespoon chopped shallots

1 teaspoon Dijon mustard

1/4 cup red wine vinegar

1/2 cup canola oil

1/4 cup toasted pecan pieces, finely chopped, plus 1/3 cup

1/4 cup pecan oil or other nut oil

1 pound baby spinach, washed and dried


  1. In a saucepan, put the peas and cover with chicken stock or water. Add the onion, bay leaf, and peppercorns. Bring to a boil, then reduce heat, and cook, uncovered, until peas are tender but not broken (still al dente). Allow to cool in the cooking liquid.
  2. Meanwhile, in a non-stick pan, heat the lardons over medium heat, rendering the fat until lardons are crispy. Set lardons aside.
  3. In a bowl, whisk together the shallots, mustard, and vinegar, and slowly drizzle in the canola oil. Stir in the 1/4 cup of pecans.
  4. In large bowl, toss the greens and lardons with half of the dressing. Evenly divide the salad between 4 plates. Place the cooled peas to the bowl and dress with the remaining dressing. Spoon the peas over the greens and sprinkle with the remaining chopped pecans.