Save My neighbor Marcus invited me over one January morning with nothing but a cryptic text: "Trust me on this." What arrived at his table was this vibrant black-eyed pea salad, and I realized he'd taken everything I loved about Southern tradition and made it feel entirely new. The turkey sausage was golden, the mustard dressing cut through with tarragon in a way that felt both elegant and honest. I asked for the recipe before I'd finished my first plate.
The first time I made this for a potluck, I brought it nervous and left with an empty bowl. Someone asked if I'd "gone upscale" on them, and I loved that—because this salad proves you don't have to choose between hearty and refined. It's the kind of dish that makes people linger at the table a little longer.
Ingredients
- Black-eyed peas: Canned works beautifully here and saves time, but if you want to cook dried peas, soak them overnight and simmer until tender. The starch naturally helps the dressing cling to everything.
- Turkey sausage: Look for fully cooked varieties so this stays quick. The slight smokiness anchors the bright tarragon without overwhelming it.
- Cherry tomatoes: Halve them just before mixing so they stay juicy and don't release their liquid too early.
- Red bell pepper and celery: The freshness here is non-negotiable. Dice them finely so they distribute evenly and add a gentle crunch.
- Red onion: Its sharpness plays beautifully against the mustard. Don't skip it or substitute lightly—this is where the personality lives.
- Fresh tarragon: This herb is the secret handshake. It's delicate but unmistakable, bringing an anise-like warmth that makes everything feel intentional.
- Dijon mustard: Use the real thing, not yellow mustard. It emulsifies the dressing and adds a sophisticated tang that grounds the dish.
- White wine vinegar: This keeps things bright without being aggressive. The acidity balances the richness of the olive oil.
- Honey: Just a teaspoon softens the mustard's edges and adds a whisper of sweetness that ties flavors together.
Instructions
- Warm the sausage gently:
- Slice your turkey sausages and let them hit a medium-heat nonstick skillet. You're not looking for a hard sear—just enough color to wake them up, about 4-5 minutes, turning occasionally. This little moment of heat matters more than you'd think.
- Build the base salad:
- In a large bowl, combine your drained black-eyed peas with the tomatoes, pepper, celery, red onion, and tarragon. This is where you're creating a blank canvas that's already delicious on its own.
- Emulsify the dressing:
- Whisk your olive oil, mustard, vinegar, honey, garlic, and tarragon together in a small bowl or jar until it feels cohesive and slightly thickened. The mustard acts as an emulsifier, holding everything together like it's meant to be.
- Bring it together:
- Add the cooled sausage to your salad bowl, then pour the dressing over everything and toss gently. Go easy here—you want to coat, not bruise.
- Plate with intention:
- Arrange your mixed greens as a bed, then crown them with the black-eyed pea mixture. This layering keeps the greens crisp and makes each bite feel composed.
- Finish and serve:
- A final whisper of fresh tarragon on top, and bring it to the table while everything's still cold and bright.
Save There was a moment at Marcus's kitchen counter when I tasted the interplay of tarragon and Dijon mustard and understood something about how a salad could be both grounding and surprising. That's when a recipe stops being instructions and becomes something you want to remake just to feel that again.
Why This Salad Feels Different
Most black-eyed pea salads sit heavy because they're built around mayonnaise or a thick vinaigrette. This one stays buoyant because the mustard-tarragon dressing is sharp and clean, letting each ingredient shine without getting lost. The turkey sausage adds protein and a savory anchor without overshadowing anything.
Playing With It
This is a salad that actually improves if you leave it alone. If you want to shift it, add avocado slices right before serving for creaminess, or roasted corn for sweetness and texture. For a vegetarian route, smoked tofu gives you that depth the sausage provides. The recipe stays flexible because it's built on a strong foundation of flavors.
When and How to Serve
Serve this cold, the moment it's assembled. It's perfect as a main course on a warm day, but I've also brought it to potlucks in January and had people forget it was a salad entirely. Pair it with a crisp Sauvignon Blanc if you're being intentional about the meal.
- Make this ahead up to the point of dressing—store components separately and dress just before serving.
- Double the dressing recipe if you like things looser and more coated.
- The greens are optional if you prefer this as a heartier bowl, but they're worth the crispness they add.
Save This salad taught me that tradition doesn't have to stay still. It can grow, change, and become something that tastes like both where it came from and where you want to take it.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, you can prepare the components up to a day in advance. Store the dressing separately and toss everything together just before serving to keep the vegetables crisp.
- → What makes this different from traditional Hoppin John?
Traditional Hoppin John is a warm rice dish with black-eyed peas. This version reimagines it as a fresh salad, removing the rice and adding crisp raw vegetables with a tangy vinaigrette.
- → Is there a substitute for fresh tarragon?
Fresh basil or chervil work well as alternatives. Use slightly more than the tarragon amount since these herbs have milder flavors.
- → Can I use dried black-eyed peas instead of canned?
Absolutely. Cook 1 cup dried peas according to package directions until tender, then drain and cool before using. This will yield about 3 cups cooked peas.
- → What other proteins work in this salad?
Grilled chicken, andouille sausage, or even shrimp would be delicious. For vegetarian options, try smoked tofu or simply increase the black-eyed peas for extra protein.
- → How long does the dressing keep?
The mustard-tarragon dressing stays fresh in the refrigerator for up to 1 week. The mustard acts as a natural emulsifier, so it may need a quick whisk or shake before using again.