Crab-and-Avocado Salad with Ginger Vinaigrette
- 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
- 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.
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