Black-eyed Pea Crab Salad With Grapefruit

Total Time: 9 hrs 30 mins Preparation Time: 8 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.