1 1/2 cups black-eyed peas (soaked overnight) — drained
1 quart ham hock broth or water
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
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.
[Formatted to MasterCook by Terri Law on 8/22/96. Posted by Terri Law to the MC-Recipe List and others on 12/29/96.]
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.”