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Peach and Crab Salad With Mesclun and Herbs


Peaches bring out the subtle sweetness of crab, while a drizzle of orange-coriander syrup and thin slices of chile add some spice.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Christopher Baker

Source: Martha Stewart Living, August 2011


For the syrup

  • 1/2 cup fresh orange juice (from 2 oranges)
  • 1/2 cup sugar
  • 3 tablespoons coarsely ground coriander
  • 1/2 cup fresh lime juice (from 4 limes)

For the salad

  • 3 peaches, pitted and sliced into 1/2-inch wedges
  • 1 Thai red chile, seeded and thinly sliced
  • 1 shallot, minced
  • 1 teaspoon fresh mint, cut into strips, plus 1 tablespoon mint leaves
  • 1 cup fresh jumbo lump crabmeat (about 5 ounces)
  • Extra-virgin olive oil, for drizzling
  • Coarse salt and freshly ground pepper
  • 3 cups mesclun
  • 1/4 cup torn fresh Thai, purple, or regular basil
  • 1 baguette, sliced and toasted


  1. Make the syrup: Bring orange juice, sugar, and coriander to a boil in a medium saucepan, stirring until sugar dissolves. Remove from heat, and let cool, covered, for about 30 minutes. Strain mixture through a fine sieve into a bowl, and stir in lime juice.

  2. Make the salad: Combine peaches, chile, shallot, mint strips, and 1 cup orange-coriander syrup in a bowl. Let stand for 30 minutes.

  3. Drizzle crab with oil in a bowl, and season with salt and pepper. Transfer peach mixture to bowl with crab using a slotted spoon; reserve syrup. Add mesclun, basil, and remaining tablespoon mint leaves, and gently toss. Drizzle 1/2 cup reserved syrup and some more oil over top of salad. Season with salt and pepper. Serve with baguette.

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