Just a few deftly chosen ingredients make for an elegant, complex-tasting salad. Serve it with warm rolls and glasses of cold, crisp white wine (our wine editor suggests Grenache Blanc).

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Credit: Annabelle Breakey; Styling: Emma Star Jensen

Recipe Summary test

20 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Zest 2 tangerines and juice about 4 (enough to make 1/4 cup). Peel remaining fruit and separate segments; set aside.

  • Mix shallots, tangerine zest and juice, vinegar, oil, and salt together in a small bowl. Let sit at least 15 minutes.

  • Put frisée in a large salad bowl. Top with tangerines and crab. Pour half the dressing over salad and toss to coat evenly.

  • Divide mixture among plates, arranging citrus segments and larger crab pieces on greens. Drizzle with a little more dressing and sprinkle with pepper.

  • Make ahead: Dressing, up to 1 day, chilled.

Nutrition Facts

233 calories; calories from fat 55%; protein 14g; fat 15g; saturated fat 2.1g; carbohydrates 13g; fiber 1.4g; sodium 428mg; cholesterol 43mg.