What a surprising mix of new flavors showing off in this unusual salad exhibiting fresh bold and mild great produce blending together with the crab meat.
Truly, crab meat can be a little savorless for my taste, when in this salad each ingredients is calling for the delicate flavor of the seafood. The grapefruit vinaigrette complements all.
It’s an incredible salad. It really amazed me, tasting the delicate fresh grapefruit that goes so well with buttery avocado. A stunning recipe light and new. Done very fast, try it soon… serve it at lunch to surprise your friends .. and please tell them where you find it…
Ingredients : 6 servings
- 2 pink or ruby red grapefruits, segmented and 1 grapefruit juice reserved
- 2 firm but ripe avocados, cut 1/2 inch (12 mm) slices
- 1 head watercress leaves, washed, well drained
- 1 head butter (Boston) lettuce leaves cut in small pieces
- 1/2 lb (200 gr) or more, fresh or good quality canned lump crab meat
- 2 tablespoons balsamic or Pinot white vinegar
- 3 to 4 tablespoons virgin olive oil
- 1 tablespoon fresh herbs like minced chives
- 1 tablespoon minced shallot
- Salt and fresh ground pepper at your taste
In a medium bowl, mix together 3 teaspoons of grapefruit juice, with the vinegar, shallot, herbs a pinch of salt and pepper. Whisking constantly add slowly the oil until well combined to make the vinaigrette. Keep fresh refrigerated.
Cut the avocados into thin slices (close to serving so they do not brown)
In a larger bowl, toss Boston lettuce and watercress leaves with 1 Tbsp of citrus vinaigrette. Mix well.
Place on a large shallow plate, lettuce and watercress leaves, gently add avocado slices, grapefruit slices, crabmeat. Drizzle well with vinaigrette over the top. Toss gently until all lightly coated. Season with salt and pepper, and serve immediately!!!
Buying and Working with Grapefruits
Choose smooth-skinned grapefruits that are firm yet heavy for their size. Avoid the ones who are bruised. I try to buy organic they are generally sweeter and tastier.
To halve a grapefruit, cut it between the equator and the blossom end, then, using a pairing knife, slice along each membrane wall (just inside the white pit), to keep the segments intact and letting them drop into a bowl.