Crab-And-Pink Grapefruit Salad

Course : Seafoods
Serves: 6
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2 medium butter lettuce -- -=or=- lettuce -- washed and dried
3 medium pink grapefruit -- peeled and sectioned
1 pound cooked crab meat -- picked over to remove bits of cartilage
-----grapefruit dressing-----
2 teaspoons grated grapefruit peel
1 small shallot -- minced
1 tablespoon white wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 cup olive oil

Preparation / Directions:

SEPARATE LETTUCE LEAVES, using only choice ones. Arrange bed of lettuce on 6 individual serving dishes. Evenly distribute grapefruit sections and crab meat over lettuce, arranging it attractively. Drizzle about 1 tablespoon Grapefruit Dressing over each serving. GRAPEFRUIT DRESSING: In small bowl, combine grapefruit peel, shallot, white wine vinegar, balsamic vinegar and salt. Whisk in olive oil slowly. Taste for acid and salt and add more if too bland. Stir to blend before using.

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