Crab n' Pink Grapefruit Salad
Sweet crab, tangy grapefruit on tender crisp on a bed of Boston lettuce drizzled with a perfectly balanced vinaigrette.
or boston lettuce, washed and dried
cooked, picked over to remove bits of cartilage
white wine vinegar
Separate lettuce leaves, using only the pretty 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 drizzling over the salad.
If you don't have fresh crab, feel free to substitute imitation crab meat for an inexpensive alternative.