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Hearts of Palm Salad with Ruby Red Grapefruit and Dungeness Crab

By Kerry Simon

4.0

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Hearts of Palm Salad with Ruby Red Grapefruit and Dungeness Crab

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.

Recipe information

  • Yield

    Makes 2 servings

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

Dressing

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

Preparation

  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.

Nutrition Per Serving

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
TagsSaladHearts of PalmVegetableWatercressLeafy GreensCrabShellfishSeafoodGrapefruitCitrusFruitMainStarterDinnerDairy FreeGluten FreeNut FreeWeeknight MealsQuickEasyNo-CookSelf
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