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Black-eyed pea-crab salad with ruby grapefrui

Yield: 4 Servings

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 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. " Entered into MasterCook by Terri Law 8/22/96. Recipe By : Stephan Pyles in __The New Texas Cuisine__

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