Black-eyed Pea-crab Salad With Ruby Grapefruiherbs, salads, seafood 1 1/2 cup black-eyed peas (soaked 1 overnight) -- drained 1 quart ham hock broth or water 1 salt -- to taste 4 slice bacon -- diced 1 lb fresh lump crabmeat (gulf 1 coast preferred) 1 medium red bell pepper -- seeded, 1 finely diced 1 medium yellow bell pepper -- seeded 1 finely diced 1 medium green bell pepper -- seeded, 1 finely diced 1 large purple onion -- minced 3 whole scallions -- thinly 1 sliced 1 large tomato -- seeded and diced 1 teaspoon fresh thyme -- chopped 1 teaspoon fresh marigold mint or 1 tarragon -- chopped 1 teaspoon fresh chervil -- chopped 1 cup grapefruit vinaigrette 1 (separate recipe) 4 whole ruby grapefruit 1 (peeled) -- sections 1 removed 8 whole fresh cilantro sprigs 1 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__ |
