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1 lb. fresh lump crabmeat
2 grapefruit
DRESSING
1/4 cup fresh lemon juice
2/3 cup oil
1/4 tsp. salt
1/4 tsp. black pepper
3/4 lb. romaine lettuce
VARIATION
instead of the dressing, use
1 cup vinaigrette
In a medium size bowl, place crabmeat. Make sure all shells are removed. Cover and store in refrigerator. With a knife, remove all of peeling and outer pulp from grapefruit. Slice grapefruit into 1/8-inch slices across the segments so that the slices look like wheels with spokes. Remove all seeds; slice wheels in half. Place segments in a bowl and cover. Store in refrigerator.
DRESSING
In a jar, add lemon juice, oil, salt, and pepper. Shake well.
TO SERVE
Break lettuce into bite-size pieces and place it in individual salad bowls. Place grapefruit slices on top and then spread crabmeat. Shake dressing and pour on top. Toss lightly and serve.
2 grapefruit
DRESSING
1/4 cup fresh lemon juice
2/3 cup oil
1/4 tsp. salt
1/4 tsp. black pepper
3/4 lb. romaine lettuce
VARIATION
instead of the dressing, use
1 cup vinaigrette
In a medium size bowl, place crabmeat. Make sure all shells are removed. Cover and store in refrigerator. With a knife, remove all of peeling and outer pulp from grapefruit. Slice grapefruit into 1/8-inch slices across the segments so that the slices look like wheels with spokes. Remove all seeds; slice wheels in half. Place segments in a bowl and cover. Store in refrigerator.
DRESSING
In a jar, add lemon juice, oil, salt, and pepper. Shake well.
TO SERVE
Break lettuce into bite-size pieces and place it in individual salad bowls. Place grapefruit slices on top and then spread crabmeat. Shake dressing and pour on top. Toss lightly and serve.
