Crab and Tangerine Salad
Annabelle Breakey
Just a few deftly chosen ingredients make for an elegant, complex-tasting salad. Serve it with warm rolls and glasses of cold, crisp white wine (our wine editor suggests Grenache Blanc).
How to Make It
Step 1
1
Zest 2 tangerines and juice about 4 (enough to make 1/4 cup). Peel remaining fruit and separate segments; set aside.
Step 2
2
Mix shallots, tangerine zest and juice, vinegar, oil, and salt together in a small bowl. Let sit at least 15 minutes.
Step 3
3
Put frisée in a large salad bowl. Top with tangerines and crab. Pour half the dressing over salad and toss to coat evenly.
Step 4
4
Divide mixture among plates, arranging citrus segments and larger crab pieces on greens. Drizzle with a little more dressing and sprinkle with pepper.
Step 5
5
Make ahead: Dressing, up to 1 day, chilled.
Ingredients
About 10 tangerines
2 small shallots, minced
2 tablespoons Champagne vinegar
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
2 heads (14 oz. total) frisée, ends trimmed and leaves torn into pieces
1 pound shelled cooked crab
Freshly cracked pepper
Directions
Step 1
1
Zest 2 tangerines and juice about 4 (enough to make 1/4 cup). Peel remaining fruit and separate segments; set aside.
Step 2
2
Mix shallots, tangerine zest and juice, vinegar, oil, and salt together in a small bowl. Let sit at least 15 minutes.
Step 3
3
Put frisée in a large salad bowl. Top with tangerines and crab. Pour half the dressing over salad and toss to coat evenly.
Step 4
4
Divide mixture among plates, arranging citrus segments and larger crab pieces on greens. Drizzle with a little more dressing and sprinkle with pepper.
Step 5
5
Make ahead: Dressing, up to 1 day, chilled.
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