Sunday, March 23, 2014
Crab Avocado Orange Salad with Honey Citrus Champagne Vinaigrette
Last night I made a new salad with fresh dungeness crab, avocado and oranges. Oranges right now are very sweet. The dish came out pretty and delicious. The hardest part is assembling it. Here is the recipe, which served 4.
2 oranges, segments only, cut into about 1/3 inch pieces (cubes don't easily come from the orange segments)
1 avocado, peeled and seeded, cut into about 1/3 inch cubes
1/2 lb of fresh crab meat
Fresh watercress for garnish
2 tablespoons of Olive Oil
1 tablespoon of Champagne Vinegar
1 teaspoon of honey
1 teaspoon of Dijon mustard
1 teaspoon of lemon juice
1 teaspoon of orange juice
Salt and Pepper to taste
1. Prepare the dressing first by whisking together in a bowl all the ingredients. Taste. Salt and pepper if needed. I did not use any.
2. To assemble salad on each plate I used a round metal mold about 3 inches tall (the biscuit cutter). Use avocado to make the first layer to completely cover the bottom and some, drizzle with some dressing. Next add a layer of oranges and drizzle with dressing. The last layer is crab, save some nice pieces to put on top. Again, drizzle a little bit of dressing on top of the crab. Carefully remove the mold. Garnish with fresh watercress.