Black-eyed pea-crab salad with ruby grapefruit
4 Servings
Ingredients
| Quantity | 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 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 | |
Directions
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.