Ingredients
- 2 lbs. 2 lbs. Alaska Crab legs (King, Snow or Dungeness), thawed if necessary
- 1 1 large or 2 small Ruby Red grapefruit
- 1 1 head butter lettuce
- 1 1 small head Belgian endive
- 1 1 avocado
- 1/3 cup 1/3 cup sliced almonds, lightly toasted
- 1/4 cup 1/4 cup pomegranate seeds (optional)
- Vinaigrette:
- 2 Tablespoons 2 Tablespoons fresh lemon juice
- 2 Tablespoons 2 Tablespoons fresh lime juice
- 1 Tablespoon 1 Tablespoon orange juice concentrate
- 1 Tablespoon 1 Tablespoon finely minced fresh ginger
- 2 teaspoons 2 teaspoons Dijon mustard
- 1 Tablespoon 1 Tablespoon honey
- 1/3 cup 1/3 cup salad oil or light olive oil
- 1/4 teaspoon 1/4 teaspoon salt
- pinch cayenne
Servings:
Units:
Instructions
- Make the vinaigrette first: In a small bowl, whisk together all ingredients until well combined. Cover and refrigerate until ready to
- serve. You can make the vinaigrette up to 3 days in advance.
- Using kitchen shears, cut Alaska crab shells open and remove crabmeat from shells. Chop or shred meat, if desired.
- Cut the peel and all the white pith from the grapefruit, exposing the flesh. With a small paring knife, cut out the grapefruit segments and
- place in a bowl; set aside.
- Wash the butter lettuce and spin dry. Use mainly the inner leaves of the butter lettuce, tearing larger leaves into bite-sized pieces if
- necessary. Cut the root end off the Belgian endive, then peel off each leaf. Arrange the leaves in a stack and cut them in half lengthwise.
- Cut the avocado in quarters; peel and slice thinly.
- Toss the lettuce and endive with half of the vinaigrette. Divide between 4 oversized dinner plates, placing the greens in high mounds and
- pulling some endive pieces to the top. Divide the avocado slices and grapefruit segments on top of each salad. Divide the crabmeat between
- salads then sprinkle salad with toasted almonds and pomegranate seeds. Pass the remaining salad dressing to drizzle over the top of the
- crab. Serve immediately.
- Cook's Tip: This salad is geared toward the fall and winter, with the inclusion of Ruby Red grapefruit and pomegranate. For a wonderful
- summer version, replace the grapefruit with 2 oranges and the pomegranates with raspberries or blackberries that have been cut in half.
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