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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