Spirited Cooking: Crab and Citrus Salad with Verjus Vinaigrette

Name: Spirited Cooking: Crab and Citrus Salad with Verjus Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 3 mediums oranges or blood oranges, or combination; 2 celery stalks, trimmed, reserve some celery leaves; 1 teaspoons coriander seed; 2 mediums fennel bulbs, trimmed, reserve some fronds; 1 large clove garlic, smashed; 1 grapefruit; 227 grams lump crab meat, picked over for shells; 4 Tbsps neutral-flavored olive oil; 1 teaspoons pink peppercorn; 4 servings Salt and Pepper to taste; 118 milliliters verjus

Spirited Cooking: Crab and Citrus Salad with Verjus Vinaigrette might be just the main course you are searching for. One portion of this dish contains around 14g of protein, 16g of fat, and It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet.

Instructions

Place verjus, pink peppercorns, coriander, and garlic in small, heavy bottomed saucepan over medium-high heat. Simmer until reduced to 2 to 3 tablespoons. Strain liquid and discard solids. Slowly whisk oil into reduced verjus to create an emulsified vinaigrette. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Peppercorns

Vinaigrette

Coriander

Garlic

Verjus

Cooking Oil

Equipment you will use

Sauce Pan

Whisk

Cut ends off of grapefruit and oranges.

Ingredients you will need

Grapefruit

Orange

Remove peels and white pith with a knife.

Equipment you will use

Knife

Cut fruits into thin rounds, about 1/8" thick.

Ingredients you will need

Fruit

Using a mandoline, cut very thin slices of fennel and celery. Toss with half of vinaigrette until vegetables are well coated. Taste and add more salt accordingly.

Ingredients you will need

Vinaigrette

Vegetable

Celery

Fennel

Salt

Equipment you will use

Mandoline

Let sit for 5 to 10 minutes, fennel and celery will soften slightly.

Ingredients you will need

Celery

Fennel

Divide dressed fennel and celery among plates. Top evenly with citrus and crab meat.

Ingredients you will need

Crabmeat

Celery

Fennel

Drizzle more vinaigrette over the top of each salad.

Ingredients you will need

Vinaigrette

Garnish with fennel fronds and celery leaves.

Ingredients you will need

Celery Leaves

Fennel

Equipment

Ingredients

Servings:

3mediums

oranges or blood oranges, or combination 2

celery stalks, trimmed, reserve some celery leaves 1teaspoons

coriander seed 2mediums

fennel bulbs, trimmed, reserve some fronds 1large clove

garlic, smashed 1

grapefruit 227grams

lump crab meat, picked over for shells 4Tbsps

neutral-flavored olive oil 1teaspoons

pink peppercorn 4servings

Salt and Pepper to taste 118milliliters

verjus

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.