Crab-and-pink grapefruit salad

Yield: 6 servings

Measure Ingredient
2 \N Heads butter lettuce; -=OR=- Boston lettuce, washed and dried
3 \N Pink grapefruit
2 teaspoons Grated grapefruit peel
1 \N Shallot; minced
1 tablespoon White wine vinegar peeled and sectioned
1 pounds Cooked crab meat picked over to remove bits of cartilage
1 tablespoon Balsamic vinegar
½ teaspoon Salt
½ cup Olive oil

GRAPEFRUIT DRESSING

SEPARATE LETTUCE LEAVES, using only choice ones. Arrange bed of lettuce on 6 individual serving dishes. Evenly distribute grapefruit sections and crab meat over lettuce, arranging it attractively.

Drizzle about 1 tablespoon Grapefruit Dressing over each serving.

GRAPEFRUIT DRESSING: In small bowl, combine grapefruit peel, shallot, white wine vinegar, balsamic vinegar and salt. Whisk in olive oil slowly. Taste for acid and salt and add more if too bland. Stir to blend before using.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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