Crab, Apple and Watercress Salad with Walnut Vinaigrette

Name: Crab, Apple and Watercress Salad with Walnut Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 2 ribs celery ribs, thinly sliced; 2 teaspoons Dijon mustard; 1 Granny Smith apple, cut into 1/2-inch dice; 6 servings Kosher salt and freshly ground pepper; 454 grams lump crab, picked over and drained; 2 Tbsps extra-virgin olive oil; 1 small shallot, minced; 2 Tbsps walnut oil; 79 milliliters walnuts, coarsely chopped; 397 grams bunches of watercress (about , thick stems discarded; 3 Tbsps white wine vinegar

Crab, Apple and Watercress Salad with Walnut Vinaigrette might be just the main course you are searching for. This recipe serves 6. This recipe covers 24% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and primal recipe has 219 calories, 17g of protein, and 14g of fat per serving. Head to the store and pick up shallot, walnuts, granny smith apple, and a few other things to make it today. To use up the walnut oil you could follow this main course with the Walnut Chiffon Cake as a dessert. From preparation to the plate, this recipe takes about 20 minutes.

Instructions

In a bowl, whisk the vinegar with the shallot and mustard.

Ingredients you will need

Mustard

Shallot

Vinegar

Equipment you will use

Whisk

Bowl

Whisk in the walnut and olive oils and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Walnuts

Olives

Equipment you will use

Whisk

In a medium bowl, toss the watercress with 3 tablespoons of the dressing. In another medium bowl, gently toss the crab with the celery, apple, walnuts and the remaining dressing. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Watercress

Walnuts

Celery

Apple

Crab

Equipment you will use

Bowl

Transfer the watercress to plates, top with the crab salad and serve.

Ingredients you will need

Watercress

Crab

Equipment

Whisk

Bowl

Ingredients

Servings:

2ribs

celery ribs, thinly sliced 2teaspoons

Dijon mustard 1

Granny Smith apple, cut into 1/2-inch dice 6servings

Kosher salt and freshly ground pepper 454grams

lump crab, picked over and drained 2Tbsps

extra-virgin olive oil 1small

shallot, minced 2Tbsps

walnut oil 79milliliters

walnuts, coarsely chopped 397grams

bunches of watercress (about , thick stems discarded 3Tbsps

white wine vinegar

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Laguna Winery Russian River Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 29 dollars.