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Black-eyed Peas & Rice Salad

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BLACK-EYED PEAS & RICE SALAD
 Categories: Salads, Appetizers, Rice, Vegetarian
      Yield: 8 Servings
 
      3 c  Hot cooked (boiled) rice
  1 1/2 c  Cooked black-eyed peas
      1 tb Dijon-style mustard
      1 ts Salt (or to taste)
           Freshly ground pepper
      3 tb Red wine vinegar
    3/4 c  Extra-virgin olive oil
      1 md Onion, minced
      1 ea Garlic clove, minced
      1 lg Carrot, peeled and grated
    1/4 c  Minced chives or parsley
      1 ea Head of radicchio
           -=OR=- Boston lettuce
           -(for garnish)
 
  Can be prepared a day ahead and stored in the refrigerator. Allow it
  to come to room temperature before serving. Cook the rice and the
  peas in advance. VINAIGRETTE: Whisk the mustard, salt, pepper and
  vinegar until dissolved. Drizzle in the oil while whisking. Toss the
  black-eyed peas and the rice with the vinaigrette until everything is
  nicely coated. Mix in the onion, garlic, carrot and chives or
  parsley. Bring to room temperature before serving. Serve surrounded
  with radicchio or lettuce.
 
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