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.

　　

Ingredients

serves 4

　　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

　　

Pink Peppercorn Vinaigrette

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)

　　

Step 1

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 paper towels.

　　

Step 2

In a mixing bowl, combine the onion, lettuce, and radishes. Drizzle with 3 tablespoons of the vinaigrette, tossing with your hands to dress the salad lightly and evenly. Season with salt and pepper. Divide the salad equally among 4 chilled plates. Arrange the grapefruit segments and crabmeat on top. Drizzle with the remaining tablespoon vinaigrette.

　　

Pink Peppercorn Vinaigrette

Step 3

Blend all the ingredients in a blender on high speed until well combined.

　　Michael's Genuine Food