Crab Salad with Ruby Grapefruit, Pickled Radish and Pink Peppercorn Vinaigrette
James Beard award-winning chef Michael Schwartz shared this recipe from his new cookbook, Michael’s Genuine Food: Down-to-Earth Cooking for People Who Love to Eat (Clarkson Potter). Find his cookbook on sale Feb. 11 in bookstores or pre-order on amazon.com.
Serves 4 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 shellfish, particularly shrimp.
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, drained (recipe follows)
1/4 cup Pink Peppercorn Vinaigrette (recipe follows)
Kosher salt and freshly ground black pepper
1 seedless ruby grapefruit, segmented
1/2 pound jumbo lump crabmeat, drained well, patted dry and picked over for shells (Louisiana/Gulf Blue Crab)
Fill a small bowl with water and add 6 ice cubes. Add the onion slices and let soak for 5 minutes. This little trick removes the stinging bite of raw onion and makes the slices really crisp. Drain the onion and pat dry with … Read More