Cooking Index - Cooking Recipes & IdeasBlack-Eyed Pea-crab Salad With Ruby Grapefruit Recipe - Cooking Index

Black-Eyed Pea-crab Salad With Ruby Grapefruit

Courses: Salads
Serves: 4 people

Recipe Ingredients

1 1/2 cups 355mlBlack-eyed peas - (soaked overnight), drained
1   Ham hock broth or water
  Salt - to taste
4   Bacon - diced
1 lb 454g / 16ozFresh lump crabmeat - (gulf coast preferred)
1   Red bell pepper - seeded, finely (medium) diced
1   Yellow bell pepper - seeded, finely (medium) diced
1   Green bell pepper - seeded, finely (medium) diced
1   Purple onion - minced (large)
3   Scallions - thinly sliced
1   Tomato - seeded and diced (large)
1 teaspoon 5mlFresh thyme - chopped
1 teaspoon 5mlFresh marigold mint or tarragon - chopped
1 teaspoon 5mlFresh chervil - chopped
1 cup 237mlGrapefruit vinaigrette - (separate recipe)
4   Ruby grapefruit - (peeled), sections removed
8   Fresh cilantro sprigs - for garnish

Recipe Instructions

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."

Source:
Stephan Pyles in "The New Texas Cuisine"

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