Side Pannel
Black-Eyed Pea-Crab Salad with Ruby Grapefruit
Black-Eyed Pea-Crab Salad with Ruby Grapefruit
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads
Ingredients List
- 1 1/2 c Black-eyed peas (soaked
- -overnight); drained
- 1 qt Ham hock broth or water
- Salt; to taste
- 4 sl Bacon; diced
- 1 lb Fresh lump crabmeat (Gulf
- -Coast preferred)
- 1 md Red bell pepper; seeded,
- -finely diced
- 1 md Yellow bell pepper; seeded,
- -finely diced
- 1 md Green bell pepper; seeded,
- -finely diced
- 1 lg Purple onion; minced
- 3 Whole scallions; thinly
- -sliced
- 1 lg Tomato; seeded and diced
- 1 ts Fresh thyme; chopped
- 1 ts Fresh marigold mint or
- -tarragon; chopped
- 1 ts Fresh chervil; chopped
- 1 c Grapefruit Vinaigrette
- -(separate recipe)
- 4 Whole ruby grapefruit
- -(peeled); sections removed
- 8 Whole fresh cilantro
- -sprigs; for garnish
Directions
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
