Crab Salad With Grapefruit Avocado And Fresh Herbs

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Yummo Yummo Yummo

Ingredients:

1 tablespoon mustard seeds

1/4 cup white wine vinegar

1-1/2 teaspoons dijon mustard

1 teaspoon honey

3 tablespoons extra virgin olive oil

1/3 cup canola oil

1 teaspoon salt

1 teaspoon freshly ground black pepper

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 and segmented

1 avocado pitted peeled and sliced

Directions:

1. In a small nonreactive saucepan over medium heat lightly toast the mustard seeds stirring often until golden and fragrant about 1 minute.
2. Remove pan from heat and stir in the vinegar then let cool for 5 minutes.
3. Transfer vinegar mixture to a small bowl and whisk in the mustard and honey until blended then slowly whisk in the olive oil and then the canola oil.
4. Season with salt and pepper.
5. In a large salad bowl toss the lettuce with half of the vinaigrette and divide among 4 chilled salad plates or bowls.
6. In a small bowl toss the crabmeat, parsley and chives with 3 tablespoons of the remaining vinaigrette until well blended then season with salt and pepper.
7. Divide crabmeat among the salads and garnish each with grapefruit and avocado.
8. Drizzle salads with any remaining vinaigrette and serve immediately.

By RecipeOfHealth.com