Black-eyed pea-crab salad with ruby grapefrui

Yield: 4 Servings

Measure Ingredient
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
Coast preferred)
1 medium Red bell pepper -- seeded,
Finely diced
1 medium Yellow bell pepper -- seeded
Finely diced
1 medium Green bell pepper -- seeded,
Finely diced
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
(separate recipe)
4 Whole ruby grapefruit
(peeled) -- sections
8 Whole fresh cilantro sprigs
For garnish

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__

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