INGREDIENTS:
- ¼ cup sliced almonds
- 1 handful haricots verts, trimmed
- 1 teaspoon coarse seat salt
- ¼ cup mayonnaise
- 2 teaspoons Dijon Mustard
- 2 tablespoons chopped fresh chives
- 1 tablespoon water
- 2 large pink grapefruit
- ½ pound lump crabmeat
- 1 medium ripe avocado, preferably Hass
- 3 small heads Bibb lettuce, separated into leaves, washed, and dried well
DIRECTIONS:
1. Preheat oven to 350°F. Spread almonds in a small baking dish and toast until very lightly browned, about 10 minutes. Set aside to cool.
2. Bring a small pot of water to a rolling boil. Add salt, the haricots verts. Blanch 2 to 3 minutes, until just tender. Drain, cool, and pat dry, then cut crosswise into 1/4 –inch slices.
3. Peel grapefruit. Separate into segments. Using a small, sharp knife, carefully slice or scrape out pulp from membranes into a small bowl.
4. In larger bowl, combine mayonnaise, mustard, and chives. Whisk in water until smooth. Strain grapefruit pulp through a small sieve to add juice to dressing, reserving remaining pulp. Mix well. Season with fresh-ground black pepper to taste. Transfer 1 tablespoon dressing to a small bowl. Add haricots verts and toss until coated.
5. Add grapefruit pulp and crab to remaining dressing. Cut avocado in half and remove pit. Using a small, sharp knife, crosshatch flesh into medium dice, then pop peel up and out to scrape chunks into the bowl. Toss all ingredients until well mixed, trying not to break up crab.
Arrange 6 of the best looking Bibb lettuce leaves in circles on each of 4 individual serving plates. Stack remaining leaves and slice crosswise into thin strips. Divide among plates, placing strips in the center of leaf circles. Mound crab salad among plates. Sprinkle haricots verts evenly over, then top with almonds. Serve at once.
SERVES 4 AS A FIRST COURSE
