Ingredients

• 2 cloves garlic, minced
• 4 sprigs fresh thyme
• 4 tablespoons extra-virgin olive oil
• 1 10-ounce box frozen black-eyed peas, thawed
• 1/3 cup sliced bread-and-butter pickles, plus 4 tablespoons pickling liquid
• 8 ounces smoked turkey leg or breast, skin removed and meat shredded
• 4 scallions, thinly sliced
• Kosher salt
• Cayenne pepper
• 1 tablespoon Creole or whole-grain mustard
• 1 cup grape tomatoes, halved
• 10 cups torn arugula, escarole and/or romaine
• 2 stalks celery, chopped (with leaves)

Instructions

1. Combine the garlic, thyme and 1 tablespoon olive oil in a nonstick skillet over medium heat and cook until fragrant, about 2 minutes. Add the black-eyed peas and 2 tablespoons pickling liquid and cook until tender, about 10 minutes. Add the turkey and heat through, about 3 more minutes. Remove from the heat and add the scallions, and salt and cayenne to taste. Discard the thyme.
2. Meanwhile, whisk the mustard and the remaining 2 tablespoons pickling liquid in a large bowl. Add salt and cayenne to taste, then gradually whisk in the remaining 3 tablespoons olive oil. Add the tomatoes and toss. Add the arugula, celery and pickles and toss again. Divide among bowls and top with the black-eyed peas and turkey.
3. Photograph by Antonis Achilleos