Crab-And-Avocado Salad With Ginger Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Food & Wine. Ingredients:
2 teaspoons chopped fresh ginger |
1/2 lemon, zest of, grated |
2 teaspoons lemon juice |
1 1/2 tablespoons white wine vinegar or 1 1/2 tablespoons rice wine vinegar |
2 scallions, including green tops chopped |
1 teaspoon soy sauce |
1/2 teaspoon salt |
1/3 cup cooking oil |
3/4 lb watercress, tough stems removed (about 2 quarts) |
3/4 lb romaine lettuce, cut crosswise into 1-inch strips |
2 ripe avocados, preferably haas, diced |
1/2 lb lump crabmeat, picked free of shell |
Directions:
1. In a blender, combine the ginger, lemon zest, lemon juice, vinegar, scallions, soy sauce, and 1/4 teaspoon of the salt. Pulse to chop. Add the oil and puree until smooth.
2. In a large glass or stainless-steel bowl, combine the watercress, romaine, avocados, and the remaining 1/4 teaspoon salt. Toss the salad with all but 3 tablespoons of the vinaigrette and mound the salad on plates.
3. Toss the crabmeat with the remaining vinaigrette. Spoon the dressed crabmeat over the salads.
4. KITCHEN TIP: Wait until you're ready to toss the salad before dicing the avocados. The acidity in the vinaigrette will keep them from turning brown.
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