Crab Salad with Ruby Grapefruit, Pickled Radish, and Pink Peppercorn Vinaigrette
Grapefruit and crab are a classic combo; the addition of pickled radishes is both a colorful and surprising flavorful enhancement. Leftover vinaigrette will keep covered in the refrigerator for up to two days and goes great with all shellfish, particularly shrimp.
Recipe information
Yield
serves 4
Ingredients
Pink Peppercorn Vinaigrette
Preparation
Step 1
Fill a small bowl with water and add 6 ice cubes. Add the onion slices and let soak for 5 minutes. This little trick removes the stinging bite of raw onion and makes the slices really crisp. Drain the onion and pat dry with paper towels.
Step 2
In a mixing bowl, combine the onion, lettuce, and radishes. Drizzle with 3 tablespoons of the vinaigrette, tossing with your hands to dress the salad lightly and evenly. Season with salt and pepper. Divide the salad equally among 4 chilled plates. Arrange the grapefruit segments and crabmeat on top. Drizzle with the remaining tablespoon vinaigrette.
Pink Peppercorn Vinaigrette
Step 3
Blend all the ingredients in a blender on high speed until well combined.
