Name: Crab-and-Avocado Salad with Ginger Vinaigrette
Yield: 4
Ingredients: 2 tsp. chopped fresh ginger -; Grated zest of 1/2 lemon -; 2 tsp. lemon juice -; 1 1/2 tbsp. white- or rice-wine vinegar -; 2 scallions including green tops -; 1 tsp. soy sauce -; 1/2 tsp. salt -; c. Cooking oil -; 3/4 lb. watercress -; 1/2 head romaine lettuce (about 3/4 pound) -; 2 ripe avocados -; 1/2 lb. lump crabmeat -

Crab-and-Avocado Salad with Ginger Vinaigrette

Recipe information

Cooking:

Servings per container:

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Ingredients for - Crab-and-Avocado Salad with Ginger Vinaigrette

1. 2 tsp. chopped fresh ginger -

2. Grated zest of 1/2 lemon -

3. 2 tsp. lemon juice -

4. 1 1/2 tbsp. white- or rice-wine vinegar -

5. 2 scallions including green tops -

6. 1 tsp. soy sauce -

7. 1/2 tsp. salt -

8. c. Cooking oil -

9. 3/4 lb. watercress -

10. 1/2 head romaine lettuce (about 3/4 pound) -

11. 2 ripe avocados -

12. 1/2 lb. lump crabmeat -

How to cook deliciously - Crab-and-Avocado Salad with Ginger Vinaigrette

1. Stage

In a blender, combine the ginger, lemon zest, lemon juice, vinegar, scallions, soy sauce and 1/4 teaspoon of the salt. Pulse to chop. Add the oil and puree until smooth.

2. Stage

In a large glass or stainless-steel bowl, combine the watercress, romaine, avocados and the remaining 1/4 teaspoon salt. Toss the salad with all but 3 tablespoons of the vinaigrette and mound the salad on plates.

3. Stage

Toss the crabmeat with the remaining vinaigrette. Spoon the dressed crabmeat over the salads.

4. Stage

Notes: Wait until you're ready to toss the salad before dicing the avocados. The acidity in the vinaigrette will keep them from turning brown.

5. Stage

Wine Recommendation: Avocados are so rich it can be hard to find a wine to match. Opt for contrast instead by using a crisp Italian white wine such as Soave or Orvieto. Its fresh but neutral flavors will stand back and let the salad shine.