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Recipes
Asparagus, Crabmeat, and Grapefruit Salad
Asparagus, Crabmeat, and Grapefruit Salad
Asparagus, Crabmeat, and Grapefruit Salad
photo credit: Ev Thomas
From the Smith & Wollensky steakhouse. A perfect choice for South Beach phase II Diet
Recipe By:
Smith & Wollensky steakhouse
Prep
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Serves
2
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Ingredients
Citrus Vinaigrette:
1/2
teaspoon
Dijon mustard
1/2
tablespoon
lemon juice
1/2
tablespoon
lime juice
1/2
tablespoon
orange juice
1/4
cup
extra virgin olive oil
Salt
Pepper
Salad:
6
pieces
jumbo asparagus, trimmed stems, peeled 3" at base, steamed until just cooked, but still bright green and crisp and chilled.
1
cup
mixed baby greens
1/4
pound
colossal lump crabmeat, picked over for bits of shell.
6
pieces
of grapefruit sections
1/2
red
bell pepper, chopped
1/4
cup
Citrus Vinaigrette (recipe below)
1
tablespoon
minced chives
Instructions
To make the salad:
Lay 3 asparagus on each plate.
Put 1/2 cup greens on top of the asparagus on each plate to make a bed for the crabmeat. Divide the crabmeat evenly into 4 portions and place it on top of the greens. Arrange the grapefruit sections around the crabmeat. Sprinkle with the bell pepper.
Drizzle with Citrus Vinaigrette. Sprinkle on chives.
To make the Citrus Vinaigrette:
In a small glass or stainless steel bowl, combine the mustard, lemon juice, lime juice, and orange juice. Slowly whisk in the oil. Season with salt and pepper to taste.
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