Crab Salad with Ruby Grapefruit, Pickled Radish, and Pink Peppercorn Vinaigrette

Name: Crab Salad with Ruby Grapefruit, Pickled Radish, and Pink Peppercorn Vinaigrette
Yield: serves 4
Ingredients: 1/4 small red onion, halved and thinly sliced on a mandoline (about 1/4 cup); 1 head green leaf lettuce, leaves torn; 1/4 cup pickled radishes (page 235), drained; 1/4 cup Pink Peppercorn Vinaigrette (recipe follows); Kosher salt and freshly ground black pepper; 1 seedless ruby grapefruit, segmented (see Note, page 50); 1/2 pound jumbo lump crabmeat, drained well, patted dry, and picked over for shells; 3 tablespoons pink peppercorns; 1/4 cup rice vinegar; 1 teaspoon agave nectar or honey; 1/4 cup extra-virgin olive oil; 1/4 cup canola oil; 1/2 teaspoon kosher salt; (makes 2/3 cup)

December 9, 2011

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.

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