Recipe - Black-Eyed Pea-Crab Salad With Ruby Grapefruit

1 One half cup Blackeyed peas (soaked
overnight); drained
1 qt Ham hock broth or water
Salt; to taste
4 sl Bacon; minced
1 pound Fresh lump crabmeat (Gulf
Coast preferred)
1 md Red bell pepper; seeded,
finely minced
1 md Yellow bell pepper; seeded,
finely minced
1 md Green bell pepper; seeded,
finely minced
1 lg Purple onion; minced
3 Whole scallions; thinly
cut or sliced up
1 lg Tomato; seeded and minced
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 blackeyed 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 mediumhigh 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,
doahead salad is a perfect entree for a summer lunch or picnic. Blackeyed
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.
Posted to MCRecipe Digest V1 #212

Date: 22 Aug 96 19:09:28 EDT

From: Paul & Terri Law 103366.1520@CompuServe.COM
NOTES : This relish goes nicely with grilled chicken or fish.