Purple Hull Pea Salad Recipe

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

1. Put peas, stock, and ham hock in large saucepan or Dutch oven and bring to a boil. Reduce heat and simmer 20 minutes or until peas are barely tender. (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. While peas are cooling, make dressing by mixing garlic, vinegar, sugar, mustard, and pepper in deep glass bowl. Whisk in olive oil. Pour about three-fourths of the vinaigrette over drained peas and toss to combine. Add salt to taste.
3. Divide arugula among 6 salad plates, and arrange 2 or 3 tomato slices on the side. Using slotted spoon, remove peas from bowl and place equal amount on each plate. Scatter onion slices and basil strips over salad. Serve with freshly ground pepper to taste and pass remaining vinaigrette. Serves 6.

Adapted from the Emerson, Ark., PurpleHull Pea Festival website (www.purplehull.com), "Relish America's Harvest," June 2006.

Per serving: 380 calories, 29g fat, 9g prot., 22g carbs, 5g fiber, 550mg sodium.