Black-Eyed Pea and Crab Salad With Grapefruit

  • 1 1/2 cups black eyed peas
  • Salt to taste
  • 4 slices bacon, diced
  • 1 pound fresh lump crab meat
  • 1 red bell pepper, seeded and finely diced
  • 1 yellow bell pepper, seeded and finely diced
  • 1 green bell pepper, seeded and finely diced
  • 1 red onion, minced
  • 3 whole scallions, thinly sliced
  • 1 tomato, seeded and diced
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh mint or tarragon
  • 1 teaspoon chopped fresh chervil
  • 1 cup Grapefruit Vinaigrette -- see recipe below
  • 4 whole ruby grapefruit, peeled and sectioned
  • 8 whole fresh cilantro sprigs for garnish

Drain the black eyed peas and season with salt. 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.

  • Yields: 4-6 servings
  • Preparation Time: 20 minutes
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