| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Fruits, Grains, Meats |
Sami |
Salads, Seafood, Fruits/nuts |
6 |
Servings |
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 |
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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