Crab-and-Avocado Salad with Ginger Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Creamy avocados plus delicate crabmeat plus a tart ginger-and-lemon vinaigrette equals one great salad. Substitute cooked shrimp or grilled scallops for the crab in the equation, if you like; the result will be just as delicious. Ingredients:
2 teaspoons chopped fresh ginger |
grated zest of 1/2 lemon |
2 teaspoons lemon juice |
1 1/2 tablespoons white- or rice-wine vinegar |
2 scallions including green tops, chopped |
1 teaspoon soy sauce |
1/2 teaspoon salt |
1/3 cup cooking oil |
3/4 pound watercress, tough stems removed (about 2 quarts) |
1/2 head romaine lettuce (about 3/4 pound), cut crosswise into 1-inch strips (about 2 quarts) |
2 ripe avocados, preferably haas, diced |
1/2 pound 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. Wine Recommendation: Avocados are so rich it can be hard to find a wine to match. Opt for contrast instead by using a crisp Italian white wine such as Soave or Orvieto. Its fresh but neutral flavors will stand back and let the salad shine.
5. Notes: 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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