Purple Hull Pea Salad

pea salad
Mark Boughton
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 20 mins


2cups fresh shelled purple hull peas
4cups reduced-sodium chicken or vegetable broth
1small ham hock
1clove garlic, minced
1/4cup balsamic vinegar
-- Pinch of sugar
1tablespoon Dijon mustard
-- Coarsely ground black pepper
3/4cup extra-virgin olive oil
1/4teaspoon salt
1-- (5-ounce) bag arugula or other salad greens
2large ripe tomatoes, sliced
1-- sweet onion, thinly sliced
4tablespoons fresh basil, thinly sliced


  1. Combine peas, broth and ham hock in large saucepan or Dutch oven and bring to a boil. Reduce heat and simmer until peas are barely tender, about 20 minutes. (Do not overcook; peas should still be al dente.) Let peas cool in stock. (Peas will continue to cook as they cool.) When cool, drain peas in colander and refrigerate until ready to assemble salad.
  2. Combine garlic, vinegar, sugar, mustard and pepper in deep glass bowl. Whisk in olive oil. Remove about 1/4 of the dressing to a glass jar. Add peas to bowl and toss to combine. Add salt.
  3. Divide arugula among 6 salad plates, and arrange 2 or 3 tomato slices on the side. Using a slotted spoon, place peas on plate. Scatter onion and basil over salad. Serve with additional black pepper and pass remaining vinaigrette.


Adapted from the Emerson, Ark., Purple Hull Pea Festival website (www.purplehull.com).

Nutritional Info *per serving

  • Calories 460
  • Glycemic Load .03
  • Fat 33g
  • Saturated Fat 5g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 24g
  • Cholesterol 20mg
  • Sodium 250mg
  • Potassium 520mg
  • Carbohydrate 27g
  • Fiber 5g
  • Sugars 7g
  • Protein 15g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 25%
  • Calcium 8%
  • Iron 15%