Dungeness Crab Over Sucrine With Champagne Vinaigrette For 2

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 4 cups little gem lettuce, washed well and spun dried (aka sucrine) or 4 cups butter lettuce or 4 cups romaine lettuce, washed well and spun dried
• half pink grapefruit, peeled, pith removed and cut into segments
• 2 -3 large red radishes, trimmed, cleaned and thinly sliced
• 2 scallions, thinly sliced (green and parts)
• 1 cup fresh dungeness crabmeat
• 1 small avocado, peeled, pitted and sliced
• cracked black pepper
• 2 tablespoons champagne (the restaurant used the former) or 2 tablespoons champagne vinegar (the restaurant used the former)
• 1 tablespoon grapeseed oil or 1 tablespoon olive oil
• 1/2 teaspoon dijon mustard
• 1 teaspoon fresh grapefruit juice (i added a "splash") (optional)
• 1 pinch salt
• cracked black pepper

Recipe

• 1 vinaigrette: whisk the vinaigrette ingredients together and set aside. tastes best if prepared at least 1 hour in advance to allow mixture to marinate.
• 2 salad: in a salad bowl, toss the lettuce together gently with the grapefruit, radishes and scallions. divide and arrange the mixture on two chilled salad plates.
• 3 add the crab meat; garnish with the avocado slices.
• 4 immediately drizzle each serving lightly with the vinaigrette (this helps stop the avocado slices from turning brown, too).
• 5 serve with crusty french bread and a glass of wine.
• 6 reminder: i had to estimate all ingredient amounts in this recipe. thank you for your understanding.