Cold Crab Salad in Citrus Vinaigrette

Method14 steps · about 25 min

1. 1

   Step 1: Wash the mesclun and baby spinach, drain thoroughly and keep the leaves chilled until mixing.

   Uses 250 g mesclun salad mix · 120 g baby spinach leaves · Water, as needed to wash salad leaves

2. 2

   Step 2: Put all the olive oil (8 tbsp), measured orange juice (2 tbsp), white wine vinegar (1 tbsp), honey (2–3 tbsp) and Dijon mustard (2 tsp) into a lidded jar. Crush the three garlic cloves with the flat of a spatula and add them whole. Keep the dressing chilled until shaking and serving.

   Uses 8 tbsp olive oil · 2 tbsp orange juice · 1 tbsp white wine vinegar · 2–3 tbsp honey · 3 garlic cloves, crushed and left whole · 2 tsp Dijon mustard

3. 3

   Step 3: Wash and peel the two oranges, then cut the flesh into bite-size chunks. Keep them chilled; they are separate from the measured dressing juice.

   Uses 2 oranges · Water, as needed to wash oranges before peeling

4. 4

   Step 4: Wash the cherry tomatoes (10), slice them in half and keep them chilled.

   Uses 10 cherry tomatoes · Water, as needed to wash tomatoes

5. 5

   Step 5: Wash and peel the large red onion (1 large), cut it into strips and keep it chilled.

   Uses 1 large red onion · Water, as needed to wash onion

6. 6

   Step 6: Wash the avocados and reserve them whole. Cut them only when finishing the salad in step 13.

   Uses 2 large ripe avocados · Water, as needed to wash avocado skins

7. 7

   Step 7: Put the eggs (4) in a small saucepan with water two inches above them.

   Uses 4 eggs · Water, enough to cover eggs by two inches

8. 8

   Step 8: Add the salt (1 pinch) pinch and bring to a gentle boil. Cook over low heat for about 10 minutes until the whites and yolks are fully firm. Drain and cool promptly in fresh water, peel and cut into wedges. Keep the cooked eggs chilled until serving.

   Hard-boil eggs · 10 minUses All four eggs and their cooking water from step 7 · 1 pinch egg-boiling salt · Fresh water for cooling eggs, as needed

9. 9

   Step 9: Combine the prepared mesclun, spinach, orange chunks, tomato halves, onion strips and all the pine nuts (50 g) in a large mixing bowl.

   Uses All drained mesclun and spinach from step 1, with washing water discarded · All edible orange chunks from step 3, with peel discarded · All tomato halves from step 4, with cleaning water discarded · All peeled onion strips from step 5, with peel and washing water discarded · 50 g pine nuts

10. 10

    Step 10: Close the dressing jar securely and shake vigorously to emulsify it.

    Uses All dressing in the lidded jar from step 2

11. 11

    Step 11: Pour the citrus dressing over the mixed salad and toss until evenly coated.

    Uses All salad leaves, fruit, onion and pine nuts from step 9 · All shaken citrus dressing from step 10

12. 12

    Step 12: Arrange the dressed salad in a large serving bowl.

    Uses All dressed salad from step 11

13. 13

    Step 13: Just before serving, halve the avocados, remove the stones and scoop out bite-size flesh chunks. Open the ready cooked crab meat (1 can) and drain as its label directs; drain the pimentos for serving. Top the salad with all the crab meat, egg wedges, edible avocado chunks and pimentos, discarding shells, stones, skins and drained packing liquid.

    Uses All arranged dressed salad from step 12 · Both washed whole avocados from step 6, with washing water discarded · All edible chilled egg wedges from step 8, with shells and water discarded · 1 can ready cooked crab meat · 3 tbsp pimentos in brine, drained for serving

14. 14

    Step 14: Add ready croutons if desired and serve the cold salad between six portions. Keep perishable toppings chilled until use and refrigerate any leftovers promptly according to the crab product label.

    Uses All finished salad from step 13, with discarded packing liquid and avocado scraps separate · Optional ready croutons, as desired