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Avocado, Orange and Crab Salad |
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Avocado, Orange and Crab SaladPrep Time: 25 min(s) | Serves: 4 | Difficulty: Advanced | Ethnicity: American |
Tools: | | cutting board | | large chef's knife | | large mixing bowl | | measuring cups | | paring knife | | rubber spatula | | salad spinner | | whisk |
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Ingredients: | | 1 shallot - peeled and minced (Learn How) | | 1/4 cup(s) orange juice - from the segments (Learn How) | | 1/4 cup(s) rice wine vinegar | | 1/2 cup(s) olive oil | | 1 pinch salt and pepper - to taste | | 1 fennel bulb - julienned | | 3 oranges - segmented | | 2 avocados - large diced (Learn How) | | 4 ounce crabmeat | | 1 head lettuce (butter) - cleaned and large leaves torn | | 1/4 cup(s) cilantro leaves - loosely packed | |
Steps: | | -In a large bowl, mix the shallots, juice and vinegar. Whisk in the oil to emulsify. | | -Season the vinaigrette generously to account for all of the salad ingredients. | | -Place the fennel, oranges and avocado into the vinaigrette as you prepare them. Toss them to coat with the dressing. | | -Gently fold in the crabmeat, lettuce and cilantro. Add additional seasoning if needed. | | -Place the greens on the plate first, and mound the other ingredients on top. |
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