I made a delicious easy salad the other night that was fresh and seasonal. Dungeness crab season is open here and there are beautiful grapefruits available. Mike was skeptical but ending up loving it.
1/2 lb. fresh cracked crab meat
1 grapefruit, peeled and sectioned
2 avocados, cut into bite size pieces
greens of your choice
1/4 cup extra virgin olive oil
1/8 cup champagne vinegar
1 small garlic clove, peeled and pressed
1/2 teaspoon anchovy paste
1 teaspoon Dijon mustard
kosher salt and freshly cracked pepper
Combine 1st 4 ingredients in a bowl. Mix together the rest of the ingredients and pour some over the salad. Toss. Add more vinaigrette if necessary.
Mike and I shared a bottle of champagne because I always think of crab and champagne together. I heated up some sourdough rolls. It was a wonderful way to warm up a cold rainy night. Enjoy!