• 2 pounds fresh black-eyed peas, shelled
• 4 cups water
• salt and freshly ground pepper to taste
• 6 slices bacon, coarsely chopped
• 1 small red onion, chopped
• 2 cloves garlic, chopped
• kernels from 1 ear sweet yellow or white corn
• 2/3 cup cider vinegar
• 1 tablespoon sugar
• 2 cups coarsely choppedAdd ripe tomatoes
• 1 cucumber
• 2 tablespoons fresh lime juice
• ½ cup extra-virgin olive oil
• ¼ cup chopped fresh cilantro 
• 2 teaspoons ground coriander
• about 4 cups watercress sprigs, tough stems removed (2-3 bunches)
• 2 green onions, including tender green tops, finely chopped

Black-eyed Pea and Corn Salad

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• 2 strips bacon
• 5 ears corn, shucked
• 1 red bell pepper, cored, seeded, and finely diced
• 1 orange bell pepper, cored, seeded, and finely diced
• 1 cup finely diced red onion
• 1 1/2 cups apple cider vinegar
• 1 1/2 cups water
• 1/3 cup sugar
• 2 teaspoons black mustard seeds
• 1/2 teaspoon fennel seeds
• 1 tablespoon salt

Pickled Corn and Bacon Relish

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For Thousand Island Dressing

• 2/3 cup mayonnaise
• 1/3 cup bottled chili sauce
• 2 tablespoons sweet green pickle relish
• Salt and freshly ground pepper

Salad

• 1 head iceberg lettuce, shredded (about 8 cups
• 1 cup English cucumber, thinly sliced
• 1/2 pound lump crab meat, picked over for cartilage and shell fragments
• 1/2 lb cooked tiny shrimp
• 1 ripe avocado, pitted, peeled, and sliced
• 2 hard-cooked eggs, cut into quarters
• 8 red or yellow cherry tomatoes
• 1 tablespoon finely chopped fresh parsley
• 1 lemon, cut into wedges

Seafood Louis

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• 1 pound fresh Louisiana lump crabmeat
• 1 lemon
• 2 garlic cloves 
• 1½ cups sour cream
• 1/2 cup mayonnaise
• 4 green onion tops
• 1/2 cup packed fresh basil leaves 
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 (8 oz) package cream cheese, softened
• 2 large shallots, minced
• 1 cup packed fresh baby spinach 
• 2 ripe tomatoes, chopped

Green Goddess Louisiana Crab Dip

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Note: substitute boiled or grilled shrimp, roasted or smoked turkey

• 3 pounds skinless, boneless chicken breasts 
• 1 (32-ounce) box chicken broth
• 1 lemon
• 1½ cups mayonnaise
• 3 tablespoons Creole mustard
• 2 teaspoons paprika
• 1 teaspoon celery salt
• 1 teaspoon pepper
• 1 teaspoon hot sauce
• 1 small red onion, finely chopped
• 1 bell pepper, finely chopped
• 3 ribs celery, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons capers (optional)
• 1 bunch green onions, chopped

Chicken Salad Remoulade

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• 1 tablespoon (1½ envelopes) unflavored gelatin
• 2 cups apple juice, use 100% juice
• 1 bag (12 oz) fresh cranberries, rinsed and picked over
• 2/3 cup sugar
• 1 Granny Smith apple, peeled, cored and chopped into 1/2-inch pieces
• 1 medium celery rib,chopped
• 1/3 cup walnuts, coarsely chopped

Note: Mold shown decorated with kumquats.

Molded Cranberry Waldorf Salad

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• 1 oz hazelnuts (2 tablespoons)
• 3/4 lb green beans, trimmed and halved diagonally
• 2 teaspoons grainy mustard
• 1½ teaspoons balsamic vinegar
• 2 tabelspoons extra virgin olive oil
• 1 teaspoon hazelnut oil (optional)
• 1/4 cup red onion, finely chopped

Green Bean And Hazelnut Salad

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• 1 or 2 satsumas, depending on size
• 1 large ruby red grapefruit
• 1 Meyer lemon
• 1 lime
• 1 shallot, julienned
• 1 tablespoon honey
• 1/4 bunch cilantro, washed and chopped
• 1/2 tablespoon kosher salt

Louisiana Citrus Salad

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• 2 cups cubed cornbread
• 1 can corn, drained (8-9 oz)
• 1/2 cup green chopped onions
• 1/2 cup chopped cucumber
• 1/2 cup chopped red pepper
• 1/2 cup chopped broccoli florets
• 1/2 cupe tomaotes, chopped
• 1/2 cup canned garbanzo beans, drained and rinsed (pinto beans are a good substitute)
• 1/2 cup cheddar shredded cheese
• salt and pepper to taste
• 1/2 cup buttermilk ranch dressing

Yummy Cornbread Salad

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• 3 lbs eggplant, 2 medium
• 4 lemons
• 1/4 cup extra-virgin olive oil, plus as needed
• 4 tablespoons flat-leaf (Italian) parsley
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• salt and pepper to taste
• 1/2 cup feta cheese, crumbled
• 1 cup cucumber, thinly sliced
• 1/4 cup black olives
• 4 plum tomatoes, thinly sliced
• 1 green pepper, seeded, roasted, cut into strips
• 1/2 cup toasted walnuts, coarsely chopped
• pita or pocket bread

Roasted Eggplant Salad Sandwich

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