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.
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