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.
Servings:
6
Prep Time:
20 mins
Total Time:
20 mins
Ingredients
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2 1/2 tablespoonswhite wine vinegarsee savings
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1small shallot, mincedsee savings
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2 teaspoonsDijon mustardsee savings
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2 tablespoonswalnut oilsee savings
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2 tablespoonsextra-virgin olive oilsee savings
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Kosher salt and freshly ground peppersee savings
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2 bunchesof watercress, thick stems discarded (about 14 ounces)see savings
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1 poundjumbo lump crab, picked over and drainedsee savings
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2celery ribs, thinly slicedsee savings
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1Granny Smith apple, cut into 1/2-inch dicesee savings
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1/3 cupwalnuts, coarsely choppedsee savings
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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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