Cooking Recipe Crab-And-Pink Grapefruit Salad
Recipe Ingredients
2
Heads butter lettuce; -=OR=-
-Boston lettuce, washed and dried
3
Pink grapefruit peeled and sectioned
1 lb
Cooked crab meat picked over to remove bits of cartilage
GRAPEFRUIT DRESSING
2 ts
Grated grapefruit peel
1
Shallot; minced
1 tb
White wine vinegar
1 tb
Balsamic vinegar
1/2 ts
Salt
1/2 c
Olive oil
Directions
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.