bird & cleaver

We love the tradition of black eyed peas at the beginning of the New Year.  Even though we could definitely use some prosperity in the next twelve months, we are also feeling the effects of this recent season of overindulgence. And feeling like it is time to lighten things up.  We are not for resolutions, but do think, at least in our house, there is an eagerness to shake off some of the accumulated bad habits and start fresh.

 It was our thought to try and bridge the gap between form and function.  Make a very traditional dish healthy but still taste good; something manageable enough to handle in one hand, while balancing a stiff New Year's cocktail in the other. So, here's to a prosperous 2013, filled with good intentions for healthy living, and realistic expectations for being really bad at it sometimes. Cheers!

• 3 cups cooked black eyed peas
• 1 cup chopped hearts of palm
• 2 tablespoons kalamata olives, minced
• 1/2 cup green onion
• 1 1/2 cups mixed sweet peppers, chopped
• a handful of parsley, roughly chopped
• 1 tablespoon stone ground mustard
• 1 tablespoon sugar
• 1 teaspoon salt
•  juice of 1 lemon
• 1/4 olive oil
• romaine hearts for serving

In large bowl combine peas, hearts of palm, olives, onion, parsley and sweet peppers. Set aside and prepare dressing.
In a small bowl, add mustard, lemon juice, sugar and salt. Whisk well.  Slowly stream olive oil, whisking continuously to emulsify.
Mix the salad and dressing, reserving a few tablespoons of dressing.
Spoon salad into romaine hearts.  Before serving drizzle additional dressing if desired.