| Ingredients - 1 pink grapefruit 4 ears of corn salt and pepper to taste 1/2 teaspoon dijon mustard 2 tablespoons extra-virgin olive oil 1 1/2 tablespoons mayonaise 1 1/2 tablespoons Thai sweet chili sauce, dash sriracha 3 tablespoons chives 2/3 cup packed basil leaves 1/2 pound lump crab meat 10 cherry tomatoes pink peppercorn 1 red bell pepper, diced small, 1/2 minced serrano or jalepeno pepper 1 head romaine lettuce Directions: 1. Slice 1 pink grapefruit in half and remove segments. Catch the juices in a small bowl! lay the segments between a triple thickness of paper towel to drain. Squeeze the remaining juice from the grapefruit into the bowl and set aside. 2. Cut kernels from 4 ears of corn and toss with salt and pepper. 3. Place kernels in a steamer, cover and cook until tender, about 3 minutes. Remove kernels from strainer, pat dry and set aside. 4. Mince three tablespoons chives and shred 2/3 cup packed basil leaves. Set aside. 5. Cut reserved grapefruit sections into small chunks and toss into a small bowl. 6. Add half pound lump crab meat and 10 cherry tomatoes, halved. 7 Sprinkle 2 pinches pink peppercorn, crushed, over crab 8. Top with 2 tablespoons of the chives and 1/3 of the shredded basil. 9. When corn has cooled, combine with 6 finely sliced scallions, 1 red bell pepper, diced small, 1/2 minced serrano or jalepeno pepper and remaining basil and chives. season with salt and pepper and toss. 10. Shred on head romaine lettuce and place in a salad bowl. Toss with 1 tablespoon dressing. 11. Toss corn mixture with 3 tablespoons dressing and spoon over lettuce. 12. Sprinkle crab meat mix with 2 tablespoons reserve grapefruit juice, stir gently and spoon on top of salad. At the table toss once more and season with salt, pepper and dressing to taste. The Dressing: Combine 1 tablespoon grapefruit juice, 1/2 teaspoon dijon mustard, 2 tablespoons extra-virgin olive oil, 1 1/2 tablespoons mayonaise, 1 1/2 tablespoons Thai sweet chili sauce, dash sriracha, and salt and pepper in a small jar. Cover and shake to blend. taste and add to taste more sriracha, and salt and pepper. |
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