Post by ann on Apr 12, 2007 19:19:17 GMT 2
Asparagus, Crabmeat, and Grapefruit Salad
This salad features crisp vegetables and fresh seafood — perfect
for a spring lunch!
Serves 2
Ingredients
Salad:
6 pieces jumbo asparagus, stems trimmed, peeled 3" at base, steamed until just cooked, but still bright green and crisp, and chilled
1 cup mixed baby greens
1/4 pound colossal lump crabmeat, picked over for bits of shell
6 pieces of grapefruit sections
1/2 red bell pepper, chopped
1/4 cup Citrus Vinaigrette (recipe below)
1 tablesthingy minced chives
Citrus Vinaigrette:
½ teasthingy Dijon mustard
½ tablesthingy lemon juice
½ tablesthingy lime juice
½ tablesthingy orange juice
1/4 cup extra virgin olive oil Salt Pepper
Instructions
To make the salad:
Lay 3 asparagus on each plate.
Put ½ cup greens on top of the asparagus on each plate to make a bed for the crabmeat. Divide the crabmeat evenly into 4 portions and place it on top of the greens. Arrange the grapefruit sections around the crabmeat. Sprinkle with the bell pepper.
Drizzle with Citrus Vinaigrette. Sprinkle on chives.
To make the Citrus Vinaigrette:
In a small glass or stainless steel bowl, combine the mustard, lemon juice, lime juice, and orange juice. Slowly whisk in the oil. Season with salt and pepper to taste.
Cheers Ann
This salad features crisp vegetables and fresh seafood — perfect
for a spring lunch!
Serves 2
Ingredients
Salad:
6 pieces jumbo asparagus, stems trimmed, peeled 3" at base, steamed until just cooked, but still bright green and crisp, and chilled
1 cup mixed baby greens
1/4 pound colossal lump crabmeat, picked over for bits of shell
6 pieces of grapefruit sections
1/2 red bell pepper, chopped
1/4 cup Citrus Vinaigrette (recipe below)
1 tablesthingy minced chives
Citrus Vinaigrette:
½ teasthingy Dijon mustard
½ tablesthingy lemon juice
½ tablesthingy lime juice
½ tablesthingy orange juice
1/4 cup extra virgin olive oil Salt Pepper
Instructions
To make the salad:
Lay 3 asparagus on each plate.
Put ½ cup greens on top of the asparagus on each plate to make a bed for the crabmeat. Divide the crabmeat evenly into 4 portions and place it on top of the greens. Arrange the grapefruit sections around the crabmeat. Sprinkle with the bell pepper.
Drizzle with Citrus Vinaigrette. Sprinkle on chives.
To make the Citrus Vinaigrette:
In a small glass or stainless steel bowl, combine the mustard, lemon juice, lime juice, and orange juice. Slowly whisk in the oil. Season with salt and pepper to taste.
Cheers Ann
