Crab Salad with Ruby Grapefruit, Pickled Radish, and Pink Peppercorn Vinaigrette

• 1/4 small red onion, halved and thinly sliced on a mandoline (about 1/4 cup)
• 1 head green leaf lettuce, leaves torn
• 1/4 cup pickled radishes (page 235), drained
• 1/4 cup Pink Peppercorn Vinaigrette (recipe follows)
• Kosher salt and freshly ground black pepper
• 1 seedless ruby grapefruit, segmented (see Note, page 50)
• 1/2 pound jumbo lump crabmeat, drained well, patted dry, and picked over for shells
• 3 tablespoons pink peppercorns
• 1/4 cup rice vinegar
• 1 teaspoon agave nectar or honey
• 1/4 cup extra-virgin olive oil
• 1/4 cup canola oil
• 1/2 teaspoon kosher salt
• (makes 2/3 cup)

1. Fill a small bowl with water and add 6 ice cubes.
2. Add the onion slices and let soak for 5 minutes.
3. This little trick removes the stinging bite of raw onion and makes the slices really crisp.
4. Drain the onion and pat dry with paper towels.
5. In a mixing bowl, combine the onion, lettuce, and radishes.
6. Drizzle with 3 tablespoons of the vinaigrette, tossing with your hands to dress the salad lightly and evenly.
7. Season with salt and pepper.
8. Divide the salad equally among 4 chilled plates.
9. Arrange the grapefruit segments and crabmeat on top.
10. Drizzle with the remaining tablespoon vinaigrette.
11. Blend all the ingredients in a blender on high speed until well combined.

red onion, green leaf lettuce, pickled radishes, peppercorn, kosher salt, ruby grapefruit, lump crabmeat, peppercorns, rice vinegar, honey, extravirgin olive oil, canola oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/crab-salad-with-ruby-grapefruit-pickled-radish-and-pink-peppercorn-vinaigrette-377755 (may not work)