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Hearts of Palm Salad with Ruby Red Grapefruit and Dungeness Crab

Name: Hearts of Palm Salad with Ruby Red Grapefruit and Dungeness Crab
Cuisine: american
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; Pinch freshly ground white pepper; 2 ruby red grapefruit, peel and pith removed, segmented, segments cut into 4 pieces each; 3/4 cup extra-virgin olive oil; 1/4 cup fresh lemon juice; 1 tbsp honey; 2 tsp kosher salt; Pinch freshly ground white pepper

A small grocery run gets this on the table.

Ingredients

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directions

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.

Recipes sourced from Epicurious.com.

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