Ingredients
- 8 cilantro sprigs for (whole fresh garnish)
- 4 ruby grapefruit (whole)
- 2 bell pepper seeded (yellow)
- 1 green bell pepper seeded
- 1 purple onion (minced)
- 1 tomato seeded
- 1 1/2 cups black-eyed peas
- 1 pound lump crabmeat (fresh)
- 1 cup grapefruit vinaigrette
- 1 teaspoon chervil (fresh chopped)
- 1 teaspoon thyme (fresh chopped)
- 1 teaspoon marigold mint (fresh)
- 4 slices bacon (diced)
- 3 slices scallions thinly (whole sliced)
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.
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."
