Crab Salad With Grapefruit, Avocado And Fresh Herbs

By á-174942

Ingredients

• 1 tablespoon mustard seeds
• 1/4 cup Champagne or white wine vinegar
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon honey
• 3 tablespoons extra-virgin olive oil
• 1/3 cup canola oil
• Salt to taste
• Freshly-ground black pepper to taste
• 2 heads Bibb lettuce torn into 2" pieces
• 8 ounces fresh-cooked crabmeat chilled, and picked
• over to remove any shell fragments
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon fresh chives chopped
• 1 large grapefruit peeled, segmented
• 1 avocado pitted, peeled, and sliced

Preparation

Step 1

In a small nonreactive saucepan over medium heat, lightly toast the mustard seeds, stirring often, until golden and fragrant, about 1 minute. Remove the pan from the heat, stir in the vinegar and let cool for about 5 minutes.

Transfer the vinegar mixture to a small bowl and whisk in the mustard and honey until blended. Slowly whisk in the olive oil and then the canola oil. Season the vinaigrette with salt and pepper.

In a large salad bowl, toss the lettuce with half of the vinaigrette and divide among 4 chilled salad plates or bowls. In a small bowl, toss the crabmeat, parsley and chives with 3 tablespoons of the remaining vinaigrette until well blended, and season with salt and pepper. Divide the crabmeat among the salads and garnish each with grapefruit and avocado. If desired, drizzle the salads with any remaining vinaigrette. Serve immediately.

This recipe yields 4 servings.