*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans                            Fish and se
                 Herbs                            Salads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
    1       lg           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
    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
   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
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