Crab Salad With Asparagus, Avocado, and Lime Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Tom Douglas Ingredients:
3 tablespoons fresh lime juice |
4 1/2 teaspoons rice wine vinegar |
2 teaspoons grated lime zest |
1 1/2 teaspoons peeled grated fresh ginger |
1 1/2 teaspoons honey |
3 tablespoons olive oil |
3 tablespoons peanut oil |
kosher salt |
fresh ground black pepper |
1 lb asparagus, tough bottoms snapped off |
3/4 lb fresh cooked crabmeat, picked over for bits of shell and cartilage |
2 heads bibb lettuce, leaves separated, washed, and dried |
2 ripe avocados, halved, pitted, and peeled |
1 red grapefruit, peeled and cut into segments |
Directions:
1. Make the vinaigrette: whisk together the lime juice, vinegar, lime zest, ginger, and honey in a bowl; whisk in the oils.
2. Season to taste with salt and pepper; set aside.
3. Bring a pot of water to a boil and cook asparagus until just tender, about 5 minutes.
4. As soon as the asparagus are tender, scoop them out of the boiling water and immediately plunge them into a bowl of ice water.
5. When the asparagus are cold, drain and toss them with 3 tablespoons of the vinaigrette; set aside.
6. Toss the crabmeat with 3 tablespoons of the vinaigrette; set aside.
7. In a big bowl, toss the Bibb lettuce leaves with 3 tablespoons of the vinaigrette.
8. Plate the salad: divide the dressed Bibb lettuce leaves among 4 large chilled plates.
9. Place an avocado half on top of the lettuce on each plate and drizzle the avocado with a little vinaigrette.
10. Arrange a bundle of dressed asparagus next to the avocado half; divide the dressed crabmeat among the plates, draping it over the avocado and asparagus.
11. Garnish with the grapefruit sections and serve.
12. Serving suggestions: because the texture of this salad is soft, serve with crisp crackers or toasted bruschetta; also good beverage choice would be a Mimosa—orange juice and champagne.
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