Cold Crab Salad in Citrus Vinaigrette
cold crab salad, crab salad in citrus vinaigrette, cold crab salad in vinaigrette
Cold Crab Salad in Citrus Vinaigrette is inspired by the original Canele Salad. The combination of citrus, crab, avocado, hard boiled egg and pine nuts is decadent, yet refreshing!
Mesclun Salad Mix
baby spinach leaves
premium canned crab meat
pimentos in brine
For Citrus Dressing
white wine vinegar
Wash and drain dry the mesclun and baby spinach salad leaves.
In a lidded jar, add all the citrus dressing ingredients – garlic cloves should be crushed with the flat of a spatula and added whole.
Peel and cut the 2 oranges into bite-sized chunks
Wash and slice the cherry tomatoes in half.
Wash, peel and slice onion into strips.
Just before serving, slice the avocado in half, then use a large metal spoon to scoop out bite sized chunks of avocado.
Put the eggs in a small pot and fill with water. The water level should be 2 inches above the eggs.
Add a pinch of salt, spreading the salt over the eggs. Boil over low heat for about 10 minutes until cooked. Remove the shell and cut the eggs into wedges.
Add the mesclun, spinach leaves, cherry tomatoes, pine nuts, onions, oranges into a large mixing bowl.
As for the lidded jar with citrus dressing ingredients, put on the lid of the jar, and give it a vigorous shake to emulsify the citrus dressing.
Add the citrus dressing to the mixing bowl, then toss the salad to ensure it is evenly coated with the dressing.
Arrange the salad in a large serving bowl.
Top with crab meat, egg, avocado and pimentos.
Optional: Add croutons
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