Black-Eyed Pea-crab Salad With Ruby Grapefruit

Recipe Ingredients

1 1/2 cups	355ml	Black-eyed peas - (soaked overnight), drained
1		Ham hock broth or water
		Salt - to taste
4		Bacon - diced
1 lb	454g / 16oz	Fresh lump crabmeat - (gulf coast preferred)
1		Red bell pepper - seeded, finely (medium) diced
1		Yellow bell pepper - seeded, finely (medium) diced
1		Green bell pepper - seeded, finely (medium) diced
1		Purple onion - minced (large)
3		Scallions - thinly sliced
1		Tomato - seeded and diced (large)
1 teaspoon	5ml	Fresh thyme - chopped
1 teaspoon	5ml	Fresh marigold mint or tarragon - chopped
1 teaspoon	5ml	Fresh chervil - chopped
1 cup	237ml	Grapefruit vinaigrette - (separate recipe)
4		Ruby grapefruit - (peeled), sections removed
8		Fresh cilantro sprigs - for garnish

Recipe Instructions

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."

Source:
Stephan Pyles in "The New Texas Cuisine"

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