Recipe - Crab-And-Pink Grapefruit Salad

2 Heads butter lettuce; =OR=
Boston lettuce,
washed and dried
3 Pink grapefruit
peeled and sectioned
1 pound Cooked crab meat
picked over to
remove bits of cartilage

GRAPEFRUIT DRESSING
2 teaspoon Grated grapefruit peel
1 Shallot; minced
1 tablespoon White wine vinegar
1 tablespoon Balsamic vinegar
One half teaspoon Salt
One half cup Olive oil

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini