Pin A friend called on a Tuesday evening asking what to bring to a potluck, and I found myself reaching for this salad without hesitation. There's something about the way tarragon cuts through the earthiness of black-eyed peas that just clicks, especially when you add that salty snap of turkey sausage. This isn't your grandmother's Hoppin' John—it's lighter, brighter, and somehow feels both comforting and sophisticated at the same time. I've made it a dozen times since, and it never fails to disappear from the table first.
The first time I served this was for a casual dinner with my sister, who's always skeptical of my salad experiments. She took one bite and asked for the recipe before she'd even finished her plate, which is basically her love language. That moment stuck with me because it proved something I'd been learning in the kitchen: the best dishes aren't about complexity, they're about letting each ingredient shine without apology.
Ingredients
- Black-eyed peas (1 can, drained and rinsed): These little gems carry the soul of the dish and deserve a good rinse to remove that canned starchiness.
- Turkey sausage (2 fully cooked links, sliced): Look for quality brands without fillers—the sausage becomes your protein anchor and adds a smoky depth.
- Cherry tomatoes (1 cup, halved): They burst with sweetness when you bite them, so halving them keeps them from rolling everywhere.
- Red bell pepper (1/2 cup, diced): Choose one that feels heavy and firm; it should snap when you cut into it.
- Celery (1/2 cup, finely chopped): Don't skip this—it adds a subtle vegetal freshness that ties everything together.
- Red onion (1/4 cup, finely diced): The bite here is essential, but don't overpower; fine dicing keeps it balanced.
- Fresh tarragon (3 tbsp total, divided): This herb is the secret weapon; its slight anise-like flavor makes everything taste like you've been cooking all day.
- Mixed salad greens (2 cups): Use whatever you have, but crisp varieties hold up best to the weight of the salad on top.
- Extra virgin olive oil (3 tbsp): Quality matters here since you taste it directly in the dressing.
- Dijon mustard (1 1/2 tbsp): The bright backbone of your dressing; it emulsifies everything and keeps it from separating.
- White wine vinegar (1 tbsp): This acidity keeps the salad tasting fresh rather than heavy.
- Honey (1 tsp): Just enough to balance the mustard's sharpness without making it sweet.
- Garlic (1 clove, minced): A single clove is plenty; more becomes aggressive and overpowers the delicate tarragon.
- Salt and black pepper (1/4 tsp each): Taste as you go and adjust to your preference.
Instructions
- Brown your sausage gently:
- Heat a nonstick skillet over medium heat and slice your turkey sausage into coins about 1/4 inch thick. Let them sizzle for 4–5 minutes, turning occasionally until they develop golden edges, then set them aside on a clean plate to cool slightly while you prep everything else.
- Build your salad base:
- In a large bowl, combine your drained black-eyed peas with the tomatoes, bell pepper, celery, red onion, and 2 tablespoons of fresh tarragon. The vegetables should be roughly equal in size so every bite feels intentional and balanced.
- Whisk your magic dressing:
- In a small bowl or mason jar, combine the olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, remaining 1 tablespoon of tarragon, salt, and pepper. Whisk or shake vigorously for about 30 seconds until the mustard emulsifies and everything becomes creamy and cohesive.
- Marry the components:
- Add your cooled sausage to the salad bowl and pour the dressing over top, then toss everything gently but thoroughly so each piece gets coated without crushing the tomatoes or peas.
- Plate with intention:
- Arrange your crisp salad greens on a serving platter or individual plates, then spoon the black-eyed pea mixture generously on top, allowing some of the dressing to pool onto the greens below.
- Finish and serve:
- Scatter a bit of extra tarragon across the top if you're feeling fancy, then bring it to the table while the greens are still cool and crisp.
Pin There was an afternoon last spring when I made this for a lunch with my neighbor, and we ended up sitting on the porch talking for two hours while the salad sat there barely touched. When I finally looked down, I realized the greens hadn't wilted because the dressing protected them, and the flavors had actually deepened and melded together. It taught me that this salad isn't just a quick lunch—it's the kind of thing that gets better as it sits, more generous as it waits.
The Art of a Good Mustard Dressing
Mustard dressings intimidated me for years because I thought emulsifying was complicated kitchen magic. Then I realized it's simple: the mustard itself acts as an emulsifier, holding the oil and vinegar together like a tiny edible glue. Once you understand that, you can taste the confidence in every bite, and suddenly you're making dressings that taste like they came from a restaurant kitchen. The key is patience and a good whisk—no fancy equipment required.
Why Tarragon Belongs on Your Plate
Tarragon is one of those herbs that doesn't announce itself loudly but whispers something sophisticated into everything it touches. It has this subtle anise undertone that plays beautifully against the earthiness of black-eyed peas and the smokiness of turkey sausage. Most people default to basil or parsley, but tarragon elevates this salad from homey to elegant without changing a single other ingredient. Once you taste what it does here, you'll start finding excuses to use it everywhere.
Variations and Serving Suggestions
This salad is wonderfully flexible, which is probably why I keep making it—it bends to what you have on hand and what the season offers. I've added creamy avocado slices in summer, roasted corn kernels in early fall, and even crispy chickpeas when I wanted extra protein without the sausage. The base is strong enough to support additions without losing its identity, and the dressing is versatile enough to carry whatever you decide to layer on top.
- For a vegetarian version, omit the sausage or swap it with sliced smoked tofu for a similar savory richness.
- Avocado slices or roasted corn add extra creaminess and sweetness if you want to lighten or deepen the flavor profile.
- Serve it alongside crusty bread or with a crisp white wine like Sauvignon Blanc to complete the meal.
Pin This salad has become my answer to the question of what to make when you want something that feels both nourishing and special. It's proof that cooking doesn't have to be complicated to be memorable.
Recipe Q&A
- → 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 just before serving to maintain the crisp texture of the vegetables.
- → What can I substitute for fresh tarragon?
Fresh basil or cilantro work well as alternatives. If using dried tarragon, use 1 teaspoon instead of 1 tablespoon, though fresh herbs provide the best flavor profile.
- → Is this suitable for meal prep?
Absolutely. The flavors actually improve after a few hours in the refrigerator. Pack the dressing on the side if storing for more than one day to prevent the greens from wilting.
- → Can I use dried black-eyed peas instead of canned?
Yes, soak and cook 1 cup dried peas until tender, then drain well. This will yield about 3 cups cooked peas, slightly more than the canned amount, so adjust other ingredients proportionally if needed.
- → What wine pairs best with this salad?
A crisp Sauvignon Blanc complements the mustard dressing beautifully. For red wine lovers, a light Pinot Noir or dry rosé also pairs nicely with the turkey sausage and fresh herbs.
- → How can I add more protein?
Consider adding crumbled feta cheese, grilled chicken strips, or cooked shrimp. For plant-based options, try quinoa, hemp seeds, or extra edamame mixed with the black-eyed peas.