Save My cousin texted me last New Year's Eve asking if I could bring something that felt both traditional and a little unexpected to her dinner party. I'd been playing around with black-eyed peas that week—not the heavy casserole version, but something brighter, more alive. That's when it clicked: what if I treated Hoppin' John like a proper salad, kept the soul of it intact, but let fresh tarragon and a sharp mustard dressing do the talking? The moment I tasted it straight from the bowl, I knew I'd stumbled onto something good.
I made this for a lunch meeting last spring, and something unexpected happened—my boss actually asked for the recipe. She mentioned how the tarragon kept surprising her, how it made everything taste more interesting without being fussy. That's when I realized this wasn't just a salad I'd invented; it was a conversation starter that somehow managed to feel both elevated and completely approachable at the same time.
Ingredients
- Black-eyed peas: The backbone of this dish, offering earthy depth and protein. Canned peas save time without sacrificing texture—just rinse them well to remove excess sodium.
- Turkey sausage: Lean, flavorful, and already cooked, it browns beautifully in minutes and adds savory richness without overwhelming the lighter components.
- Cherry tomatoes: Their natural sweetness balances the mustard's tang and keeps every bite fresh and snappy.
- Red bell pepper: Raw pepper adds a crisp snap and a subtle sweetness that bridges the gap between the warm sausage and cool greens.
- Celery: This isn't just filler—it grounds the salad with authentic Southern flavor and provides that satisfying crunch.
- Red onion: Finely diced raw onion brings a gentle bite that wakes up all the other flavors without dominating the plate.
- Fresh tarragon: The secret weapon here. Tarragon has an almost anise-like quality that makes this salad taste more sophisticated than it actually is.
- Mixed salad greens: Use whatever feels fresh to you—arugula gives a peppery kick, butter lettuce offers gentle sweetness, or go neutral with baby spinach.
- Extra virgin olive oil: The foundation of your dressing, so grab something you actually enjoy tasting on its own.
- Dijon mustard: Its creamy texture and tangy bite create an emulsion that holds everything together beautifully.
- White wine vinegar: Brighter and lighter than red, it lets the other flavors shine through without aggressive acidity.
- Honey: Just enough to soften the mustard's edges and give the dressing subtle depth.
- Garlic: One clove minced fine brings warmth without overwhelming—this is a supporting player, not the star.
Instructions
- Brown the sausage gently:
- Slice your turkey sausage on a slight bias so the pieces have more surface area for browning. Heat your nonstick skillet over medium heat, and let the sausage get golden and slightly caramelized around the edges—this takes about 4 to 5 minutes and creates actual flavor instead of just warming it through. Set it aside on a clean plate so it cools slightly before joining the salad.
- Build your salad base:
- In a large bowl, combine your drained and rinsed black-eyed peas with the tomatoes, pepper, celery, red onion, and the first batch of fresh tarragon. Stir gently so everything mingles without crushing the delicate peas—you want texture here, not mush.
- Whisk your dressing into being:
- Put all your dressing ingredients into a small bowl or jar and whisk or shake vigorously for about 30 seconds until the oil and vinegar stop being shy and create a smooth, emulsified dressing. The honey and mustard do most of the heavy lifting here, binding everything into something silky.
- Bring it all together:
- Add your cooled sausage to the salad bowl, pour that mustard dressing over everything, and toss with a gentle hand—you want to coat everything evenly without bruising the greens. Let it sit for a minute so the flavors start talking to each other.
- Plate with intention:
- Arrange your mixed greens on whatever you're serving from, then spoon the black-eyed pea mixture generously on top, making sure each plate gets its share of sausage and dressing. Finish with a small pinch of extra tarragon if you've got it, just for that final flourish of color and fragrance.
Save My neighbor stopped by during lunch one afternoon when I was eating leftovers of this salad, and she asked what smelled so fresh and herbal. I'd just tossed it again and the tarragon was releasing its anise-like perfume into the air. She tried a bite and got that look people get when something tastes better than they expected it to—that moment when a salad stops being a side dish and becomes something you actually crave.
Why Tarragon Changes Everything
Tarragon is the kind of herb that doesn't announce itself loudly, but once you taste it, you wonder why more dishes don't feature it. It has this subtle licorice quality that sounds weird on paper but tastes absolutely right next to mustard and black-eyed peas. I use it twice in this recipe—once stirred directly into the salad and again whisked into the dressing—because it's really the backbone that makes this feel special instead of just competent. If you can't find fresh tarragon, don't substitute with dried; instead use fresh dill or a smaller amount of fresh basil, and know that your salad will taste good, just different.
The Turkey Sausage Decision
I chose turkey sausage specifically because it brings real smoky, seasoned flavor without the heaviness of pork. The key is to actually brown it instead of just heating it through—those caramelized bits on the edges add a complexity that makes the whole salad taste more intentional. I buy the fully cooked kind because timing matters when you're juggling multiple components, and there's no shame in working smart. If you want to go vegetarian, smoked tofu sliced and pan-crisped creates a surprisingly similar effect—tofu takes on whatever flavor you give it, and a few minutes in a hot skillet transforms it into something almost meaty.
Making This Your Own
The beauty of this salad is how forgiving it is to personal taste and whatever you've got on hand. I've added roasted corn when I had it, sliced avocado when I wanted richness, and even crispy chickpeas when I wanted extra crunch. The dressing is balanced enough that these additions feel natural rather than random. The one thing I wouldn't mess with is the tarragon-mustard foundation—that's what gives this its identity.
- Swap half the mixed greens for peppery arugula if you like a more assertive green.
- Add roasted corn, diced cucumber, or even fresh radish slices for variety in texture and flavor.
- Make this a grain bowl by laying the mixture over cooked farro or wild rice for extra substance.
Save This salad reminds me that the best meals are the ones that feel like they belong to you, not the ones you're rigidly following from a page. Make it warm you, feed you, and bring you back to the table.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes, you can prepare the dressing and vegetables up to a day in advance. Store them separately in the refrigerator and toss everything together just before serving for the freshest texture and flavor.
- → What's a good vegetarian substitute for turkey sausage?
Smoked tofu works wonderfully as a vegetarian alternative, adding a similar savory depth. You could also use plant-based sausage or simply increase the quantity of black-eyed peas for extra protein.
- → Can I use dried black-eyed peas instead of canned?
Absolutely. Cook one cup of dried peas according to package directions until tender, then drain and cool. This will yield about 3 cups cooked, similar to two cans.
- → How long does the mustard dressing keep?
The dressing stays fresh 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.
- → What other herbs work well in this salad?
Fresh basil, parsley, or chives make excellent alternatives or additions to tarragon. Each brings its own character while complementing the mustard dressing beautifully.