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With a small paring knife, peel and section the grapefruits, saving any juice. In a medium bowl, whisk together the mayonnaise, chutney, mustard, sesame oil, salt, pepper and 3 tablespoons of the grapefruit juice. Add the crabmeat, tossing to combine. Add the water cress, endive and grapefruit sections and toss. Serve the salad on a bed of Bibb lettuce.
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Serrated-tip spoons for sectioning citrus segments
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Wire mesh fruit bowl — air circulation prevents premature ripening
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Serrated-tip spoons for sectioning citrus segments
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Wire mesh fruit bowl — air circulation prevents premature ripening