The recipe couldn't be simpler, but the extended drying time for the grapefruit sounded a bit tedious. Of course, being me, I skipped that step and can't imagine it made a difference. I thought it would be easiest to cut up the grapefruit by splitting it in 1/2 and running a knife around the inside, then in-between the segments. That's how my mom taught me to serve it (with a little sugar on top for me of course). I took out the pieces with a spoon and laid them in a paper towel lined strainer. We were supposed to dry these for at least two hours, but I couldn't understand the logic behind that when lemon juice is tossed into the salad. It's not supposed to be wet, but some moisture is nice and after adding a few spoonfuls of grapefruit juice as well, it was still a little dry. The color of the grapefruit was a bit pale, so I added in a blood orange. Next time I'd mix the juices, mint, salt & pepper, and Tabasco separately so it would incorporate better and not mush up the crab. I would also like to try it with avocado. After chopping and segmenting, we ended up with a tasty and refreshing dinner salad.
To go along with the salad I tried another recipe from the book I've been wanting to try. It's called Socca and is apparently pretty popular, as I just found out from doing a quick web search. David Lebovitz had a post with the recipe on his site. That part we didn't like so much. Dorie recommends stirring in chopped, fresh rosemary and David says to use Cumin instead. Since I have a couple cups of chickpea flour left, I'm willing to try this again. I didn't get the blackened blisters that are hallmarks of the crepe and I expect that will change the taste considerably.