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Fill a small bowl with water and add 6 ice cubes. Add the onion slices and let soak for 5 minutes. This little trick removes the stinging bite of raw onion and makes the slices really crisp. Drain the onion and pat dry with paper towels. In a mixing bowl, combine the onion, lettuce, and radishes. Drizzle with 3 tablespoons of the vinaigrette, tossing with your hands to dress the salad lightly and evenly. Season with salt and pepper. Divide the salad equally among 4 chilled plates. Arrange the grapefruit segments and crabmeat on top. Drizzle with the remaining tablespoon vinaigrette. Blend all the ingredients in a blender on high speed until well combined.
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Serrated-tip spoons for sectioning citrus segments
Cold-smoked peppercorns — adds smoke dimension to any dish
Yellow pickled radish — gimbap filling, Korean fried chicken side
French-engineered grinding mechanism — lifetime pepper mill
Large olive wood salad bowl — toss and serve at the table
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Serrated-tip spoons for sectioning citrus segments
Cold-smoked peppercorns — adds smoke dimension to any dish
Yellow pickled radish — gimbap filling, Korean fried chicken side
French-engineered grinding mechanism — lifetime pepper mill
Large olive wood salad bowl — toss and serve at the table