Crab, Apple and Watercress Salad with Walnut Vinaigrette
Recipe from Food & Wine

Sweet-tasting lump crab is sold precooked, so it's perfect for a fast meal. Melissa Rubel Jacobson uses it here in a crunchy salad that gets a double dose of nutty flavor from walnuts and walnut oil.


Crab, Apple and Watercress Salad with Walnut Vinaigrette
Petrina Tinslay

by 10  people

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Ingredients
  • 2 1/2  tablespoons
    white wine vinegar
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  • 1 
    small shallot, minced
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  • 2  teaspoons
    Dijon mustard
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  • 2  tablespoons
    walnut oil
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  • 2  tablespoons
    extra-virgin olive oil
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  •  
    Kosher salt and freshly ground pepper
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  • 2  bunches
    of watercress, thick stems discarded (about 14 ounces)
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  • 1  pound
    jumbo lump crab, picked over and drained
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  • 2 
    celery ribs, thinly sliced
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  • 1 
    Granny Smith apple, cut into 1/2-inch dice
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  • 1/3  cup
    walnuts, coarsely chopped
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Directions
1.
In a bowl, whisk the vinegar with the shallot and mustard. Whisk in the walnut and olive oils and season with salt and pepper.
2.
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.
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