This recipe is liked by 0 person(s). |
Crab and Citrus Salad with Verjus Vinaigrette
Nb persons: 4
Yield:
Preparation time: 20
Total time: 20
Source: Small Plates 2011
For the Vinaigrette: | |
1/2 cup | verjus |
1/2 teaspoon | pink peppercorn |
1/2 teaspoon | coriander seed |
1 large clove | garlic, smashed |
4 tablespoons | neutral-flavored olive oil |
Salt | |
Pepper to taste | |
For the Salad: | |
2 medium | fennel bulbs, trimmed, reserve some fronds |
2 | celery stalks, trimmed, reserve some celery leaves |
1 | grapefruit |
3-4 medium | oranges or blood oranges, or combination |
8 ounces | lump crab meat, picked over for shells |
Place verjus, pink peppercorns, coriander, and garlic in small, heavy bottomed saucepan over medium-high heat. Simmer until reduced to 2 to 3 tablespoons. Strain liquid and discard solids. Slowly whisk oil into reduced verjus to create an emulsified vinaigrette. Season to taste with salt and pepper.
Cut ends off of grapefruit and oranges. Remove peels and white pith with a knife. Cut fruits into thin rounds, about 1/8" thick.
Using a mandoline, cut very thin slices of fennel and celery. Toss with half of vinaigrette until vegetables are well coated. Taste and add more salt accordingly. Let sit for 5 to 10 minutes, fennel and celery will soften slightly.
Divide dressed fennel and celery among plates. Top evenly with citrus and crab meat. Drizzle more vinaigrette over the top of each salad. Garnish with fennel fronds and celery leaves.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe