Crab-and-Avocado Salad with Ginger Vinaigrette

recipe
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.

Yield:

4

Recipe from

Food & Wine

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

Preparation

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.

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.

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.

Quick From Scratch Soups & Salads,

Food & Wine

January 1998
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