Recipe by Melissa Rubel and provided by Food & Wine magazine. Photo by Petrina Tinslay.
| 2 ½ tablespoons | White wine vinegar |
| 1 small | Shallot, minced |
| 2 teaspoons | Dijon mustard |
| 2 tablespoons | La Tourangelle Walnut Oil |
| 2 tablespoons | Extra virgin olive oil |
| Kosher salt |
| Freshly ground pepper |
| 2 bunches (about 14 ounces) | Watercress, thick stems discarded |
| 1 pound | Jumbo lump crab, picked over and drained * |
| 2 ribs | Celery, thinly sliced |
| 1 | Granny Smith apple, cut into 1/2-inch dice |
| ⅓ cup | Walnuts, 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. |
