Crab, Apple and Watercress Salad with Walnut Vinaigrette

Name: Crab, Apple and Watercress Salad with Walnut Vinaigrette
Yield: 6
Ingredients: 2 ½ tablespoons white wine vinegar; 1 shallot, minced; 2 teaspoons Dijon mustard; 2 tablespoons walnut oil; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 2 of watercress, thick stems discarded (about 14 ounces); 1 pound jumbo lump crab, picked over and drained; 2 celery ribs, thinly sliced; 1 Granny Smith apple, cut into 1/2-inch dice; ⅓ cup walnuts, coarsely chopped

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Sweet-tasting lump crab is sold precooked, so it's perfect for a fast meal. Melissa Rubel uses it here in a crunchy salad that gets a double dose of nutty flavor from walnuts and walnut oil.

By Melissa Rubel Jacobson

Recipe by Food & Wine September 2009

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Crab, Apple and Watercress Salad with Walnut Vinaigrette

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Crab, Apple and Watercress Salad with Walnut Vinaigrette

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Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Crab, Apple and Watercress Salad with Walnut Vinaigrette