Veal Tongue Salad With BlackEyed Peas Recipe

Directions To cook the peas, place celery, carrot, onion, garlic, peppercorns, thyme, and bay leaves on a large piece of clean cheesecloth and tie up securely to make a bouquet garni.

Combine black-eyed peas, ham hock, stock, and bouquet garni in a large pot or Dutch oven and simmer over medium heat until peas are tender, about 20 minutes.

Drain peas, discarding ham hock and bouquet garni.

Spread peas on a baking sheet to cool quickly.

To make the dressing, combine mustard seeds, vinegar, and sugar in a small saucepan, and simmer over low heat for about 10 minutes, or until mustard seeds are tender.

Remove from heat and let cool.

Stir in shallots, pepper, oil, and salt.

In a large mixing bowl, combine peas, red onion, and chicory, pour dressing over them and toss well.

Divide salad among 4 individual serving plates.

Cut tongues in 1/8-inch slices and arrange 5 to 6 slices on each plate over black-eyed pea salad without completely covering salad.

Spoon about 2 tablespoons basil-pine nut dressing diagonally over tongue slices on each plate.

Serve with Vegetable Chow-Chow on the side.