It’s time to get all fancy pants with a salad recipe that couldn’t be simpler to put together. How simple? From fridge to plate in 5 minutes flat, that simple.
Do you ever fantasize about throwing these glamorous dinner parties that leave your guests wondering how on earth you pulled off such an elegant affair with such grace and effortlessness? I used to, quite often. And then I would proceed to try although I don’t know with how much grace and effortlessness I succeeded…
I absolutely adored throwing impromptu food gatherings, I just lived for it. A motley crew would assemble, and we would all converge in my pretty little garden at the table with the mismatched chairs and dine from mismatched plates, creating a cool Mad Hatter’s tea party sort of vibe. Italian feasts, signature cocktails, shrimp boils and multi-course mimosa bar brunches- there was always something tasty going on.
But now that I get paid to prepare other people’s dinner parties, and as my business grows and my free time shrinks, playing hostess has become quite the rarity. It makes me a little sad, but then I remind myself that since I get to make food for a living it doesn’t really feel like work, and that cheers me right back up. Nonetheless, I need to get back into the whole dinner party thing, it really is the best of times. In the meantime though, at least I can live vicariously through this blog and pretend what I would serve at my next dinner party, and right now it would be this colorful Dungeness Crab Salad.
You would be wise to keep this recipe in your back pocket- what a stunning first course. I mean, it doesn’t get much more fabulous than Dungeness crab, does it? Plus, it’s a cinch to prepare. Choose fresh lump crabmeat from your local fish market, that way you can skip the messy job of removing the meat from the shells and keep your apron spotless. Pair it with delicate butter lettuce, crisp spring radishes, creamy avocado and sweet mango for a perfectly balanced dish. A simple honey-lime vinaigrette is all you need to enhance these flavors, but a glass of zesty Sauvignon Blanc wouldn’t hurt either! Right now I’m loving the 2012 Sauv from Fox Wine Co.– it’s a great warm weather wine with a nice mineral streak that plays well with the briny crab, and the tropical notes compliment the mango element of the salad perfectly.
Dungeness Crab Spring Salad
This crab salad is a stunning first course and a cinch to prepare. Pair it with delicate butter lettuce, crisp spring radishes, creamy avocado and sweet mango for a perfectly balanced dish. A simple honey-lime vinaigrette is all you need to enhance these flavors, but a glass of zesty Sauvignon Blanc wouldn’t hurt either!
- 1/4 cup olive oil
- 2 tbsp. apple cider vinegar
- 1 tbsp. honey
- 2 tbsp. lime juice
- zest of 1 lime
- salt and pepper to taste
- 1/2 lb. cooked Dungeness crab chilled
- 1 head butter lettuce leaves rinsed and torn
- 2 radishes thinly sliced
- 1 avocado thinly sliced
- 1 mango thinly sliced
- 1 tbsp. minced chives
- In a small bowl, whisk together olive oil, vinegar, honey, lime zest and juice. Season to taste with salt and pepper. Place crab in a separate bowl and pour half of dressing into the bowl, tossing to combine with the crab. Reserve the other half of vinaigrette.
- Divide lettuce, mango, avocado and radish evenly among plates. Top with dressed crab and drizzle the remaining vinaigrette over each salad. Garnish with chives.
Choose fresh lump crabmeat from your local fish market, that way you can skip the messy job of removing the meat from the shells and keep your apron spotless.