Photo: Annabelle Breakey; Styling: Emma Star Jensen
Total Time
20 Mins
Serves 8

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).

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

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