Dungeness Crab over Sucrine With Champagne Vinaigrette for 2
- Ready In:
- 15mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 4 4 cups butter lettuce or 4 cups romaine lettuce, washed well and spun dried
- half pink grapefruit, peeled, pith removed and cut into segments
- 2 -3 large red radishes, trimmed, cleaned and thinly sliced
- 2 scallions, thinly sliced (green and white parts)
- 1 cup fresh dungeness crabmeat
- 1 small avocado, peeled, pitted and sliced
- cracked black pepper
-
Vinaigrette
- 2 tablespoons champagne (the restaurant used the former) or 2 tablespoons champagne vinegar (the restaurant used the former)
- 1 tablespoon grapeseed oil or 1 tablespoon olive oil
- 1⁄2 teaspoon Dijon mustard
- 1 teaspoon fresh grapefruit juice (I added a "splash") (optional)
- 1 pinch salt
- cracked black pepper
directions
- Vinaigrette: Whisk the vinaigrette ingredients together and set aside. Tastes best if prepared at least 1 hour in advance to allow mixture to marinate.
- Salad: In a salad bowl, toss the lettuce together gently with the grapefruit, radishes and scallions. Divide and arrange the mixture on two chilled salad plates.
- Add the crab meat; garnish with the avocado slices.
- Immediately drizzle each serving lightly with the vinaigrette (this helps stop the avocado slices from turning brown, too).
- Serve with crusty French bread and a glass of wine.
- Reminder: I had to estimate all ingredient amounts in this recipe. Thank you for your understanding.
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RECIPE SUBMITTED BY
COOKGIRl
United States