This salad was inspired by an experiment with French Fridays with Dorie. In the depths of winter, this salad is a sunny day. Fresh, citrusy with a bit of heat this recipe is a reminder of blue skies and warmer weather to come.
- 1 ruby red grapefruit
- 2 6oz cans lump crab meat, picked through for shells and cartilage
- 1 avocado cut in chunks
- 1/2 english cucumber peeled, halved lengthwise, seeded, and cut into 1/4-inch chunks
- 3/4 cup marinated red peppers, diced
- 1 cup chives, minced
- 1 tsp Picante Passion
- 1 1/2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- Salt and freshly ground pepper
- Dash or two of Tabasco
At least 2 hours in advance scoop grapefruit out of shells using a grapefruit spoon. When you are ready to make the salad, drain the crabmeat if necessary, turn it out onto a double thickness of paper towels, and pat it dry. Put it in a bowl and add the cucumbers, peppers, scallions, and chile.
Add grapefruit to the bowl, and gently toss the ingredients together. You want the crab to stay in large pieces. Add 1 tablespoon of the oil, 1 tablespoon of the reserved grapefruit juice, 1 tablespoon lemon juice, and season with salt and pepper and a couple of shakes of Tabasco. Taste the salad and decide what you'd like to add. You may need to add a bit more oil.
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Photo Credit: Julie T Cecchini