Crab Salad with Ruby Grapefruit, Pickled Radish, and Pink Peppercorn Vinaigrette Recipe

Name: Crab Salad with Ruby Grapefruit, Pickled Radish, and Pink Peppercorn Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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)

Servings: persons

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
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)

1
Fill a small bowl with water and add 6 ice cubes.
2
Add the onion slices and let soak for 5 minutes.
3
This little trick removes the stinging bite of raw onion and makes the slices really crisp.
4
Drain the onion and pat dry with paper towels.
5
In a mixing bowl, combine the onion, lettuce, and radishes.
6
Drizzle with 3 tablespoons of the vinaigrette, tossing with your hands to dress the salad lightly and evenly.
7
Season with salt and pepper.
8
Divide the salad equally among 4 chilled plates.
9
Arrange the grapefruit segments and crabmeat on top.
10
Drizzle with the remaining tablespoon vinaigrette.
11
Blend all the ingredients in a blender on high speed until well combined.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Crab Salad with Ruby Grapefruit, Pickled Radish, and Pink Peppercorn Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crab Salad with Ruby Grapefruit, Pickled Radish, and Pink Peppercorn Vinaigrette

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