Save to Pinterest My sister called me one January morning asking for something to break the cycle of heavy winter meals, and I found myself rummaging through the pantry thinking about Hoppin John—that lucky black-eyed pea dish—but wanting it lighter, fresher, modern. Turkey sausage caught my eye instead of the traditional pork, and before I knew it, I was whisking together a tarragon mustard dressing that made the whole kitchen smell like a French bistro had collided with my grandmother's kitchen. The result was nothing like the comfort food I grew up with, yet somehow it honored it completely.
I made this for a potluck last spring where someone inevitably brought a casserole, and watching people come back for seconds of a salad—an actual salad—taught me something about how the right balance of flavors can surprise people in the best way. One friend asked for the recipe right there with a forkful still in her mouth, which felt like the highest compliment a home cook could ask for.
Ingredients
- Black-eyed peas (1 can, 15 oz, drained and rinsed): The heart of this dish—they're earthy and tender, soaking up the dressing beautifully, and canned ones save you hours while tasting just as good as dried.
- Turkey sausage (2 fully cooked links, about 8 oz, sliced): Look for quality brands without added sugar, as they'll caramelize slightly in the pan and give you that savory, meaty anchor the salad needs.
- Cherry tomatoes (1 cup, halved): Their sweetness balances the mustard's sharpness, and halving them instead of quartering keeps them from rolling around your plate.
- Red bell pepper (1/2 cup, diced): This adds a subtle sweetness and that satisfying crunch that makes every bite feel intentional.
- Celery (1/2 cup, finely chopped): Don't skip this—it provides texture and a gentle vegetal note that keeps the salad from feeling too heavy.
- Red onion (1/4 cup, finely diced): A sharp, peppery bite that wakes up your palate with every forkful.
- Fresh tarragon (3 tbsp total, chopped): This is your secret weapon—it has a faint anise flavor that transforms the entire salad into something elegant and unexpected.
- Mixed salad greens (2 cups): Choose whatever speaks to you, but something mild like butter lettuce or mixed spring greens lets the dressing and toppings shine.
- Extra virgin olive oil (3 tbsp): Don't use the cheap stuff here—good oil is the foundation of the dressing's silky texture.
- Dijon mustard (1 1/2 tbsp): This is what gives the dressing its personality; it emulsifies with the oil and carries all the flavor.
- White wine vinegar (1 tbsp): The acidity ties everything together and prevents the salad from tasting flat.
- Honey (1 tsp): Just enough to round out the mustard's sharpness without making it sweet.
- Garlic (1 clove, minced): Mince it fine so it distributes evenly throughout the dressing and doesn't overwhelm.
- Salt and black pepper (1/4 tsp each): Season carefully and taste as you go—you can always add more.
Instructions
- Warm the sausage gently:
- Heat your nonstick skillet over medium heat, then add the sliced turkey sausage and let it cook undisturbed for about two minutes before stirring, giving it time to pick up a light caramel color. Turn occasionally until all sides are lightly browned (about 4–5 minutes total), then transfer to a plate so it cools just enough to handle.
- Build your base:
- In a large bowl, combine the drained black-eyed peas, halved cherry tomatoes, diced bell pepper, chopped celery, red onion, and the 2 tablespoons of fresh tarragon, stirring gently so nothing bruises. This is your canvas, and each ingredient should be visible and distinct.
- Emulsify the dressing:
- In a small bowl or jar, whisk together the olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, the 1 tablespoon of fresh tarragon, salt, and pepper until it looks creamy and cohesive. If you're using a jar, you can skip the whisk and just shake it hard for about 30 seconds—sometimes that's faster and just as effective.
- Bring it together:
- Add the cooled turkey sausage to the pea mixture, then pour the dressing over everything and toss gently but thoroughly, making sure every element gets coated. Don't be timid—this is where the magic happens.
- Plate with intention:
- Arrange your mixed greens on a serving platter or individual plates, creating a bed that's casual but not sloppy, then top with the dressed black-eyed pea mixture, letting some of it tumble slightly for visual appeal. The greens underneath will catch any dressing that pools, so nothing goes to waste.
- Finish and serve:
- Add a final garnish of fresh tarragon if you're feeling fancy, or if you've already used your tarragon, a light crack of pepper does the job. Serve immediately while everything is still cool and fresh.
Save to Pinterest There's a moment when you taste a dish you've made and it suddenly makes sense why people gather around tables—it's not just about hunger, it's about feeling like someone cared enough to get the details right. This salad did that for me.
Why Tarragon Changes Everything
Most people don't realize that tarragon has a subtle anise quality that makes you do a double-take when you taste it, wondering what exactly made the flavor jump out at you. I learned this by accident when I grabbed the wrong herb one afternoon, used regular parsley instead, and the whole salad fell flat—it became just another pile of vegetables. Now I treat tarragon like the star it is, never burying it too early in the process and always reserving a little for the final garnish.
Making It Your Own
The beauty of this salad is that it's flexible enough to bend to what you have on hand or what your body craves that day. I've added roasted corn when I had it in the freezer, sliced avocado when I wanted extra richness, and even crumbled feta when I was feeling Mediterranean instead of Southern. Each version felt right, each one tasted like it was meant to be.
Timing and Make-Ahead Strategy
This isn't the kind of salad you make three days in advance and hope for the best—the greens will get soggy and the tarragon will fade—but you can absolutely prep your ingredients the morning of and assemble everything in under ten minutes when hunger strikes. I like to keep the dressing in a jar in the fridge and the pea mixture in a separate container, bringing them together only when I'm ready to eat, which keeps everything tasting bright and intentional.
- Cook the sausage and chop all vegetables up to 4 hours ahead, storing them separately in airtight containers.
- Make the mustard dressing up to 2 days in advance and let it come to room temperature before using.
- Assemble the salad just before serving to keep the greens crisp and the tarragon's flavor alive and vibrant.
Save to Pinterest This salad proved to me that taking something traditional and making it lighter, fresher, and a little bit fancy isn't about abandoning where it came from—it's about honoring it by using the best ingredients you can find and cooking with care. Make it when you want something that feels special but still tastes like home.
Questions & Answers About This Recipe
- → Can I make this salad ahead of time?
You can prepare the dressing and chop vegetables up to a day in advance. Store them separately in the refrigerator and toss everything together just before serving to maintain freshness and texture.
- → What can I substitute for turkey sausage?
Smoked tofu, vegetarian sausage links, or even diced chicken breast work well as alternatives. For a vegetarian version, smoked tofu adds excellent savory flavor and protein.
- → How long does the mustard dressing last?
The dressing will keep in an airtight container in the refrigerator for up to one week. Give it a good whisk or shake before using, as ingredients may separate slightly.
- → Can I use dried black-eyed peas instead of canned?
Yes, cook one cup of dried peas according to package directions until tender, then drain and cool. This adds about 45 minutes to prep time but yields excellent texture and flavor.
- → What wine pairs best with this salad?
A crisp Sauvignon Blanc complements the tangy mustard dressing beautifully. For red wine lovers, a light Pinot Noir works well without overpowering the fresh vegetables.
- → Is this salad gluten-free?
Yes, this dish is naturally gluten-free when using certified gluten-free mustard and checking that your turkey sausage contains no gluten additives or fillers.