Asparagus, Crabmeat, and Grapefruit Salad

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From the Smith & Wollensky steakhouse.  A perfect choice for South Beach phase II Diet
Recipe By: Smith & Wollensky steakhouse
  • PrepN/A |
  • TotalN/A |
  • Serves 2


  • 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


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.

Recipes From - The Gourmet Food And Cooking Resource