Ingredients:
| 1 1/2 |
cups |
black-eyed peas -- (soaked overnight), drained |
| 1 |
quart |
ham hock broth or water |
| 1 |
teaspoon |
salt -- to taste |
| 4 |
slices |
bacon -- diced |
| 1 |
pound |
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 |
|
Preparation:
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. |
