Hearts of Palm Salad with Ruby Red Grapefruit and Dungeness Crab
A refreshing and elegant salad featuring tender hearts of palm, sweet ruby red grapefruit, and succulent Dungeness crab, dressed with a citrus vinaigrette and fresh herbs. This light yet luxurious dish combines delicate seafood with bright citrus and crisp vegetables.
2 servings
1 hr 10 min
Ingredients
- •1 cup hearts of palm, cut into 1/4-inch slices
- •1 bunch organic watercress
- •6 ounces precooked Dungeness crabmeat
- •1 tablespoons coarsely chopped cilantro
- •1 tablespoons julienned basil
- •1 tablespoons julienned mint
- •1 teaspoon kosher salt
- •⅛ Pinch freshly ground white pepper
- •2 whole ruby red grapefruit
- •¾ cup extra-virgin olive oil
- •¼ cup fresh lemon juice
- •1 tbsp honey
- •2 tsp kosher salt
- •⅛ Pinch freshly ground white pepper
Cooking Instructions
- 1.
Whisk together all ingredients in a bowl. Marinate hearts of palm in 3/4 cup dressing in another bowl for at least 1 hour. Divide watercress between 2 plates; top each pile with hearts of palm. In another bowl, mix crabmeat, herbs and 1 tsp dressing; season with salt and pepper; toss until thoroughly mixed. Divide seasoned crab between 2 plates of watercress. Top with grapefruit pieces.
70 min
