Black-Eyed Pea Crab Salad With Grapefruit
- 1 12 cups black-eyed peas, drained (soaked overnight)
- 1 quart ham hock broth or 1 quart water
- salt, to taste
- 4 slices bacon, diced
- 1 lb fresh lump crabmeat
- 1 medium red bell pepper, seeded, finely diced
- 1 medium yellow bell pepper, seeded, finely diced
- 1 medium green bell pepper, seeded, finely diced
- 1 large purple onion, minced
- 3 scallions, thinly sliced
- 1 large tomatoes, seeded and diced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon of fresh mint or 1 teaspoon tarragon, chopped
- 1 teaspoon fresh chervil, chopped
- 4 red grapefruits, sections removed (peeled)
- 8 fresh cilantro stems, for garnish
- 12 cup fresh grapefruit juice
- 12 cup walnut oil
- 4 teaspoons Dijon mustard
- 2 teaspoons minced garlic
- salt, to taste
- fresh ground black pepper, to taste
- 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-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.
- Mix together last 6 ingredients to make the grapefruit vinaigrette.
- 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.
blackeyed peas, water, salt, bacon, lump crabmeat, red bell pepper, yellow bell pepper, green bell pepper, purple onion, scallions, tomatoes, fresh thyme, mint, fresh chervil, red grapefruits, cilantro stems, fresh grapefruit juice, walnut oil, mustard, garlic, salt, fresh ground black pepper
Taken from www.food.com/recipe/black-eyed-pea-crab-salad-with-grapefruit-171632 (may not work)