Black-Eyed Pea Crab Salad With Grapefruit |
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Prep Time: 480 Minutes Cook Time: 1 Minutes |
Ready In: 481 Minutes Servings: 4 |
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Better made ahead for the tastes to meld. Enjoy for a light summer dinner! Note: The last 6 ingredients are listed here and on Grapefruit Vinaigrette Grapefruit Vinaigrette if you want to try it separately! Ingredients:
1 1/2 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 tomato, seeded and diced |
1 teaspoon fresh thyme, chopped |
1 teaspoon fresh mint or 1 teaspoon tarragon, chopped |
1 teaspoon fresh chervil, chopped |
4 red grapefruits, sections removed (peeled) |
8 fresh cilantro stems, for garnish |
1/2 cup fresh grapefruit juice |
1/2 cup walnut oil |
4 teaspoons dijon mustard |
2 teaspoons minced garlic |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. 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.
2. 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.
3. Mix together last 6 ingredients to make the grapefruit vinaigrette.
4. 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.
5. Arrange the grapefruit sections around the salad, and garnish the grapefruit sections with the cilantro springs.
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