Yield: 4 Servings
|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 sliced|
|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 removed|
|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.
Posted to MC-Recipe Digest V1 #212 Date: 22 Aug 96 19:09:28 EDT
From: Paul & Terri Law <103366.1520@...> NOTES : This relish goes nicely with grilled chicken or fish.