Save Last spring, I was hunting for something that felt both grounded and a little bit fancy—a salad that wouldn't apologize for being the main event. My grandmother's Hoppin John tradition had always been about luck and simplicity, but that afternoon I wondered what would happen if I played with the formula: keeping the soul of those black-eyed peas while making room for crisp vegetables, lean turkey sausage, and a mustard-tarragon dressing that tasted almost French. The result was this vibrant, upscale take that somehow honored the original while feeling entirely its own thing.
I made this for friends on a warm evening, spreading everything across a big platter in the center of the table, and watched people go back for seconds without even thinking about it. One friend asked if I'd finally learned to cook, which made me laugh—but honestly, this salad has that effect. It feels effortless to serve and tastes like you spent way more time than you actually did.
Ingredients
- Black-eyed peas (1 can, 15 oz, drained and rinsed): These deserve respect—canned ones work beautifully here because you're not fighting texture. Always rinse them to remove excess sodium and starch.
- Turkey sausage (2 fully cooked, about 8 oz total): Look for the fully cooked kind so you're really just warming them through, not waiting around for a full cook time. The browning step adds depth without requiring much effort.
- Cherry tomatoes (1 cup, halved): The acid and brightness here balance the richness of the dressing, so don't skip them or swap for regular tomatoes unless you must.
- Red bell pepper (1/2 cup, diced): Cut them small so they distribute evenly and give you a little pop of sweetness in every bite.
- Celery (1/2 cup, finely chopped): This adds a quiet crunch that anchors the whole thing; don't just dice it roughly or it'll overpower other flavors.
- Red onion (1/4 cup, finely diced): Raw red onion brings sharpness that wakes everything up, especially against the creamy dressing.
- Fresh tarragon (3 tbsp total, chopped): This is not optional—tarragon is the secret that elevates this from nice salad to something memorable.
- Mixed salad greens (2 cups): Keep them tender; tough greens will compete with the bold flavors of the dressing.
- Extra virgin olive oil (3 tbsp): Quality matters here because it's going directly into the dressing and carries flavor.
- Dijon mustard (1 1/2 tbsp): Use real Dijon, not yellow mustard—the difference is everything.
- White wine vinegar (1 tbsp): This keeps the dressing bright without the harshness of regular vinegar.
- Honey (1 tsp): Just enough to round out the sharp edges and bring balance.
- Garlic (1 clove, minced): Fresh garlic only; don't use powder here.
- Salt and black pepper (1/4 tsp each): Taste as you go because the sausage brings its own seasoning.
Instructions
- Warm the sausage gently:
- Slice your turkey sausages and lay them in a nonstick skillet over medium heat. You're looking for just a light brown on the edges—this takes about 4 to 5 minutes and releases flavor without drying them out. Set them aside to cool while you prep everything else.
- Build the salad base:
- Drain your black-eyed peas and rinse them under cool water, then toss them into a large bowl with the cherry tomatoes, bell pepper, celery, red onion, and the 2 tablespoons of fresh tarragon. This is where the salad starts to come alive; the peas and vegetables become friends in the bowl.
- Emulsify the dressing:
- In a small bowl or jar, whisk together the olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, the remaining tablespoon of tarragon, salt, and pepper until the mixture looks smooth and cohesive. The mustard acts as an emulsifier, so keep whisking until it feels unified.
- Bring it all together:
- Add the cooled sausage to the salad bowl, then pour the dressing over everything and toss gently—you want to coat without crushing the vegetables. Let it sit for a minute so the flavors start talking to each other.
- Plate and serve:
- Arrange your mixed greens on a platter or individual plates, then top with the black-eyed pea mixture, including all those beautiful juices that collected in the bottom of the bowl. Garnish with a little extra tarragon if you have it, then serve right away while everything is still fresh.
Save There's a moment when everyone's eating and someone asks what makes it taste so different from regular salad, and you get to smile knowing it's the combination of small, thoughtful choices. That's when you realize you've made something that matters.
Why This Salad Works as a Main Course
Too many salads feel like an apology for not making a real dinner, but this one carries enough protein and substance to stand alone. The black-eyed peas provide fiber and earthiness, the turkey sausage adds lean protein without the weight of beef, and the mustard dressing is rich enough that you don't need bread on the side. I've served this to people who initially looked skeptical about eating salad for dinner, and they always came back for more.
The Magic of Tarragon in Savory Food
Tarragon is one of those herbs that doesn't announce itself loudly; instead, it works quietly in the background, bringing a subtle licorice note that makes other flavors taste more like themselves. When I first started cooking with it regularly, I thought I was imagining things until a chef friend explained that tarragon actually enhances perception of other flavors. Now I use it in dressings, chicken dishes, and anywhere I want things to feel a little more refined without being obvious about it.
Making It Your Own
This salad is forgiving enough to adapt based on what you have or what you're craving. Some nights I add avocado slices right before serving, other times I roast some corn kernels and toss those in for sweetness and texture. I've also made it vegetarian by swapping the turkey sausage for smoked tofu cut into similar-sized pieces, and it's just as satisfying.
- For a vegetarian version, use smoked tofu or chickpeas instead of sausage and you won't miss the protein.
- Roasted corn or avocado slices add luxury without making the recipe more complicated.
- This actually tastes better the next day once the dressing has had time to seep into everything, so don't hesitate to make it ahead for lunch.
Save This salad has become my answer to the question of what to cook when I want something that feels special but doesn't demand hours in the kitchen. It's the kind of dish that reminds you why you fell in love with cooking in the first place.
Recipe Questions
- → Can I make this salad ahead of time?
Yes, you can prepare the dressing and chop vegetables up to 24 hours in advance. Store them separately in the refrigerator. Cook and cool the sausage ahead as well. Toss everything together just before serving to maintain the best texture and freshness.
- → What can I substitute for fresh tarragon?
Fresh basil or chervil work well as substitutes. Dried tarragon can be used in a pinch—use about 1 teaspoon dried for every tablespoon of fresh. The flavor profile will shift slightly but remains delicious.
- → Is this suitable for meal prep?
Absolutely. Portion the salad into individual containers for up to 3 days. Keep the dressing on the side or toss lightly before storing—the vegetables will marinate and soften over time, which some people actually prefer.
- → Can I use dried black-eyed peas instead of canned?
Yes, soak and cook dried black-eyed peas according to package directions until tender. This adds about 1-2 hours to your prep time but yields excellent flavor and texture. One 15-ounce can equals about 1.5 cups cooked peas.
- → What other proteins work well in this salad?
Beyond turkey sausage, try andouille for more spice, grilled chicken for lean protein, or smoked tofu for a vegetarian option. Shrimp or crab would also complement the Southern flavors beautifully if you prefer seafood.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The flavors will meld and intensify over time. If the salad seems dry, refresh with a splash of olive oil and vinegar before serving again.