Crab-And-Pink Grapefruit Salad

Recipe Ingredients

2		Butter lettuce - -=or=-
		Lettuce - washed and dried
3		Pink grapefruit - peeled and sectioned
1 lb	454g / 16oz	Cooked crab meat - picked over to
		Remove bits of cartilage
		Grapefruit Dressing
2 teaspoons	10ml	Grated grapefruit peel
1		Shallot - minced
1 tablespoon	15ml	White wine vinegar
1 tablespoon	15ml	Balsamic vinegar
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Olive oil

Recipe Instructions

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.

Source:
Mrs. Robert F Lewis

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