Black-Eyed Pea Crab Salad with Ruby Grapefruit
sweet red bell peppers
sweet yellow bell peppers
green bell peppers
scallions, spring or green onions
seeded and diced
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 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 springs.