Dungeness Crab Salad
This salad showcases the colorful, interesting varieties of vegetables available at farmers' markets during fall and winter.
- Total Time:
- Servings: 10
Source: Martha Stewart Living, November 2011
For the Dressing
- 1/3 cup fresh lime juice (from 4 limes)
- 1 1/2 teaspoons finely grated peeled fresh ginger
- 1/2 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
For the Salad
- 1 pound mixed carrots, such as Nantes and purple
- 1 fennel bulb, trimmed and cored
- 1 watermelon radish (3 ounces) or regular radishes, peeled
- 1/2 rutabaga, peeled
- 1 bunch baby Tokyo or regular turnips, peeled if needed
- 1 jalapeno chile, halved, seeded, and thinly sliced
- 1/2 cup finely chopped fresh cilantro, plus more for garnish
- 5 fresh mint leaves, finely chopped, plus more for garnish
- Coarse salt
- 3/4 cup prepared or picked fresh Dungeness crabmeat (from 1 to 2 Dungeness crabs, about 1 1/2 pounds each) or lump crabmeat
Make the dressing: Whisk together lime juice and ginger in a small bowl. Gradually whisk in oil. Season with salt and pepper.
Make the salad: Slice or shave carrots, fennel, radish, rutabaga, and turnips, preferably on a mandoline, into very thin rounds over a large bowl; toss. Add vinaigrette, jalapeno, cilantro, and mint, and toss to combine. Season with salt. Gently fold in crab. Garnish with cilantro and mint.