Crab, Apple and Watercress Salad with Walnut Vinaigrette

Recipe by Melissa Rubel and provided by Food & Wine magazine. Photo by Petrina Tinslay.

2 ½ tablespoonsWhite wine vinegar
1 smallShallot, minced
2 teaspoonsDijon mustard
2 tablespoonsLa Tourangelle Walnut Oil
2 tablespoonsExtra virgin olive oil
Kosher salt
Freshly ground pepper
2 bunches (about 14 ounces)Watercress, thick stems discarded
1 poundJumbo lump crab, picked over and drained *
2 ribsCelery, thinly sliced
1Granny Smith apple, cut into 1/2-inch dice
⅓ cupWalnuts, coarsely chopped

 

In a bowl, whisk the vinegar with the shallot and mustard. Whisk in the walnut and olive oils and season with salt and pepper.

In a medium bowl, toss the watercress with 3 tablespoons of the dressing.

In another medium bowl, gently toss the crab with the celery, apple, walnuts and the remaining dressing. Season with salt and pepper.

Transfer the watercress to plates, top with the crab salad and serve.

6 servings.

* Note: Lump crab is sold precooked, so it's perfect for a fast meal.


Copyright 2003-2017 by Savor California. All rights reserved.