Black Eyed Pea and Crab Salad With Ruby Grapefruit
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 crab meat 1 red bell pepper; seeded, finely diced 1 yellow bell pepper; seeded, finely diced 1 green bell pepper; seeded, finely diced 1 purple onion; minced 3 whole scallions; thinly sliced 1 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; sectioned 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 crab meat, 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 sprigs.
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