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