Introducing a seasonal sensation that marries the delicate sweetness of crab with the robust freshness of winter greens. Our Crab Winter Salad is not just a meal, but an experience, boasting a symphony of flavors and textures that will elevate your winter dining to new heights. Perfect for special occasions or as a luxurious treat for yourself, this salad is a celebration of the best the season has to offer. Let’s dive into the recipe and discover how simple ingredients can create extraordinary moments.
Ingredients of Crab Winter Salad Recipe
- 14 ounces sourdough boule, cut into 1-inch cubes
- 1 cup plus 5 tablespoons canola oil, divided
- 4 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, plus more for garnish
- 1/3 cup orange juice
- 3 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 6 anchovy fillets, mashed into a paste
- 3 large garlic cloves, grated
- 1 cup thinly sliced red onion
- 5 cups mizuna or arugula
- 4 cups cored and roughly chopped red and white Belgian endive (from 6 small heads)
- 1 Bosc pear, cored and thinly sliced
- 1/4 cup chopped fresh flat-leaf parsley, plus whole leaves for garnish
- 2 tablespoons chopped fresh chives
- 1 1/2 pounds picked Dungeness crabmeat or lump crabmeat
Instructions of Crab Winter Salad Recipe
- Begin by preheating your oven to 350°F (175°C). On a baking sheet, toss the sourdough cubes with 2 tablespoons of canola oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bake until golden brown and crisp, which should take about 20 minutes, stirring once halfway through. Allow them to cool on the pan.
- For the dressing, whisk together orange juice, white wine vinegar, Dijon mustard, anchovy paste, grated garlic, 1 teaspoon of salt, and 1/2 cup canola oil in a large mixing bowl.
- Add to the bowl the sliced onion, mizuna or arugula, chopped endive, sliced pear, chopped parsley, and chives, along with half of the cooled sourdough cubes; toss well to ensure everything is evenly coated with the dressing.
- Gently fold in the crabmeat to the salad mixture, taking care not to break up the large pieces. Finalize the seasoning by adding salt and pepper to taste and additional orange juice if desired.
- To serve, divide the salad among plates or arrange on a serving platter. Garnish with the remaining sourdough cubes, a few whole parsley leaves, and an extra sprinkle of black pepper.
Serving Suggestions and Wine Pairings
- Elegantly present the salad on individual plates or a shared platter with the crabmeat proudly on display.
- Accompany with toasted sourdough slices or a small assortment of bread for a complete meal.
- For a creative twist, serve the salad in hollowed-out pear halves, creating a visually stunning presentation.
- Pair with a crisp, dry white wine, such as Chardonnay or Sauvignon Blanc, to complement the sweetness of the crab and pear. A light-bodied Pinot Noir is an excellent choice for red wine enthusiasts.
- Opt for sparkling water with a citrus twist for a refreshing non-alcoholic beverage that enhances the diverse flavors of the salad.
Enjoy the harmonious blend of flavors and the luxurious touch this Crab Winter Salad brings to your table. Whether you’re looking to impress guests or indulging in a decadent treat for yourself, this salad promises to be the highlight of any winter meal. So why not try it out and see for yourself? Happy cooking! #happycooking #crabwinnersalad #winterdelights
