| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Fruits | Salads | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Black-eyed peas, soaked |
| overnight drained | ||
| 1 | qt | Ham hock broth or water |
| Salt, to taste | ||
| 4 | Bacon, diced | |
| 1 | lb | Fresh lump crabmeat, Gulf |
| Coast preferred | ||
| 1 | Red bell pepper, seeded | |
| finely diced | ||
| 1 | Yellow bell pepper, seeded | |
| finely diced | ||
| 1 | Green bell pepper, seeded | |
| finely diced | ||
| 1 | Purple onion, minced | |
| 3 | Whole scallions, thinly | |
| sliced | ||
| 1 | Tomato, seeded and diced | |
| 1 | t | Fresh thyme, chopped |
| 1 | t | Fresh marigold mint or |
| tarragon chopped | ||
| 1 | t | Fresh chervil, chopped |
| 1 | c | Grapefruit Vinaigrette |
| separate recipe | ||
| 4 | Whole ruby grapefruit | |
| peeled sections | ||
| removed | ||
| 8 | Whole fresh cilantro | |
| sprigs for garnish |
INSTRUCTIONS
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. Posted to MC-Recipe Digest V1 #212 Date: 22 Aug 96 19:09:28 EDT From: Paul & Terri Law <103366.1520@CompuServe.COM> NOTES : This relish goes nicely with grilled chicken or fish.
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Nutrition (calculated from recipe ingredients)
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Calories: 26
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 135.6mg
Potassium: 229.6mg
Carbohydrates: 5.7g
Fiber: 1.9g
Sugar: 3.1g
Protein: 1.1g