Yikes it’s been a while…

Yikes it has been a while since my last post.  Let’s not do that again!  I guess I haven’t spent that much time cooking and coming up with recipes that seem good enough to share.  But I did put together a tasty salad which I think it worthy of sharing, so back to blogging!

I initially got the idea for this salad from Matt and my anniversary dinner at London Chop House in Detroit.  This dinner took place a year and a half ago and I’ve been wanting to create a version of it since!

The salad had a citrus vinaigrette and had crab, shrimp and hearts of palm.

Here is my version of it!

King Crab Salad with Grapefruit Basil Vinaigrette
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Ingredients
  1. 1/2 shallot, minced
  2. 1 1/2 TB white wine vinegar
  3. 1 grapefruit, divided
  4. 1 TB basil, chopped
  5. Salt and pepper
  6. 3/4 cup olive oil
  7. 2 king crab legs
  8. 1/2 head Bibb lettuce, torn into pieces
  9. 1/2 head radicchio, torn into pieces
  10. 3 hearts of palm, rinsed and sliced
  11. 1/2 avocado, sliced
  12. Finishing salt, such as Mortons
Instructions
  1. To make the dressing put the shallot, white wine vinegar, zest and juice from half the grapefruit and basil in a blender. Blend until combined and slowly add the olive oil. Season with salt and pepper.
  2. Boil a pot of water large enough to fit the crab legs. Cook crab legs 3-5 minutes, let the cool slightly and remove the meat.
  3. Toss the Bibb lettuce and radicchio with the dressing. Add the hearts of palm and remaining grapefruit, toss again and divide onto 2 plates.
  4. Top each salad with half the crab meat and half the avocado. Sprinkle with finishing salt and serve.
Notes
  1. You will have extra dressing which will keep about a week
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