Crab Salad with Tangerines and Ruby Beets
Ingredients:
- 1 head butter lettuce or mixed greens – 5-6 cups
- 1 green apple – quartered and thinly sliced
- 1/2 fennel bulb – thinly sliced or shaved on mandoline
- 1 lb crab meat
- 4 tangerines or tangelos – zest 1 tsp
- (then skin and section) save all juice for dressing
- 4 baby red beets – steamed or roasted
- 1/4 cup fresh mint – chiffonade
- 1/4 cup fresh pomegranate seeds
- Fresh dill for garnish
Citrus Dressing
- 1/4 cup freshly squeezed tangerine juice 1 tsp tangerine zest
- 1 tsp lemon juice
- 1 tsp honey
- 1/3 cup olive oil
- Salt and pepper
Preparation:
Mix all dressing ingredients in a small bowl except olive oil. Slowly whisk in olive oil and salt and pepper to taste.
In a salad bowl, gently toss lettuce with apple, fennel, a little dressing and a pinch of salt and pepper. Next layer crab, tangerines, beets, mint, pomegranate seeds, dill and drizzle with more dressing to taste. This salad can be individually plated or served from a large salad bowl. Serves 4-6.
Serve with:
Kunde Family Winery Chardonnay - C.S. Ridge Vineyard