Hearts of Palm Salad with Ruby Red Grapefruit and Dungeness Crab |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Chef Kerry Simon (celebrity fans at his showy Las Vegas restaurant, Simon Kitchen and Bar, include Kate Hudson and Lucy Liu) is bringing his simple, organic American cuisine closer to the stars with the planned opening of Simon LA at the Sofitel Hotel this month. This succulent salad provides vitamins, including A, C and folate, among others, plus some zinc from the hearts of palm and juicy ruby red grapefruit. Ingredients:
1 cup hearts of palm, cut into 1/4-inch slices |
1 bunch organic watercress |
6 ounces precooked dungeness crabmeat |
1 tablespoons coarsely chopped cilantro |
1 tablespoons julienned basil |
1 tablespoons julienned mint |
1 teaspoon kosher salt |
pinch freshly ground white pepper |
2 ruby red grapefruit, peel and pith removed, segmented, segments cut into 4 pieces each |
3/4 cup extra-virgin olive oil |
1/4 cup fresh lemon juice |
1 tbsp honey |
2 tsp kosher salt |
pinch freshly ground white pepper |
Directions:
1. Dressing Whisk together all ingredients in a bowl. Marinate hearts of palm in 3/4 cup dressing in another bowl for at least 1 hour. Divide watercress between 2 plates; top each pile with hearts of palm. In another bowl, mix crabmeat, herbs and 1 tsp dressing; season with salt and pepper; toss until thoroughly mixed. Divide seasoned crab between 2 plates of watercress. Top with grapefruit pieces.
2. Nutritional analysis per serving: 458 calories, 12.6 g fat (1.7 g saturated), 61.8 g carbs, 4.6 g fiber, 27.8 g protein Nutritional analysis provided by Self
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