Hearts Of Palm Salad With Ruby Red Grapefruit And Dungeness Crab

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Self Magazine

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Ingredients

1 cup hearts of palm, cut into 1/4-inch slices

1 bunch organic watercress

6 oz precooked Dungeness crabmeat

1 tablespoon coarsely chopped cilantro

1 tablespoon julienned basil

1 tablespoon 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 tablespoon honey

2 teaspoons kosher salt

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