845. BLACK EYED PEA, BACON and CRAB SALAD with RUBY GRAPEFRUIT

1 1/2 cups black eyed peas; soaked overnight; drained
1 quart ham hock broth or water
salt to taste
4 slices bacon; diced
1 pound fresh lump crab meat
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 teaspoon fresh thyme; chopped
1 teaspoon fresh marigold mint or tarragon; chopped
1 teaspoon fresh chervil; chopped
1 cup Grapefruit Vinaigrette; separate recipe
4 whole ruby grapefruit; peeled; sectioned
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 crab meat, 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 sprigs.

Vinaigrette Dressing

1 cup fresh squeezed grapefruit juice
1/3 cup vinegar
4 tablespoons water
2 garlic cloves; crushed
1/2 teaspoon basil
1/4 teaspoon thyme
1 teaspoon parsley sprigs
1/4 teaspoon ground pepper

Place all ingredients in a jar with a tight fitting lid. Shake until well mixed. Store in refrigerator.


courtesy of: Niki, Ohio / Nikibone.com