|1½ cup||Black-eyed peas (soaked|
|Overnight) -- drained|
|1 quart||Ham hock broth or water|
|Salt -- to taste|
|4 slices||Bacon -- diced|
|1 pounds||Fresh lump crabmeat (Gulf|
|1 medium||Red bell pepper -- seeded,|
|1 medium||Yellow bell pepper -- seeded|
|1 medium||Green bell pepper -- seeded,|
|1 large||Purple onion -- minced|
|3||Whole scallions -- thinly|
|1 large||Tomato -- seeded and diced|
|1 teaspoon||Fresh thyme -- chopped|
|1 teaspoon||Fresh marigold mint or|
|Tarragon -- chopped|
|1 teaspoon||Fresh chervil -- chopped|
|1 cup||Grapefruit Vinaigrette|
|4||Whole ruby grapefruit|
|(peeled) -- sections|
|8||Whole fresh cilantro sprigs|
Place the drained black-eyed peas in a saucepan with the ham hock broth or water, and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to 1 hour. Toward the end of the cooking time, taste the peas and season with salt. Drain and set aside.
In a skillet, cook the bacon over medium-high heat until all the fat is rendered. Transfer the bacon to a large mixing bowl and add the crabmeat, vegetables, peas, and herbs. Mix together until thoroughly combined.
Combine the salad with the vinaigrette. Mound the tossed salad on a large serving platter, leaving at least 2 inches around the edge of the platter. Arrange the grapefruit sections around the salad, and garnish the grapefruit sections with the cilantro springs.
Chef's Notes: Chef Stephan Pyles of Star Canyon tells us that "This easy, do-ahead salad is a perfect entree for a summer lunch or picnic. Black-eyed peas, crab, and grapefruit may not exactly be an orthodox combination, but they are all staples of Texas cookery and go well together. " Entered into MasterCook by Terri Law, 8/22/96.
Recipe By : Stephan Pyles in __The New Texas Cuisine__