Spirited Cooking: Crab and Citrus Salad with Verjus Vinaigrette
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.
Cut ends off of grapefruit and oranges.
Remove peels and white pith with a knife.
Cut fruits into thin rounds, about 1/8" thick.
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.
Let sit for 5 to 10 minutes, fennel and celery will soften slightly.
Divide dressed fennel and celery among plates. Top evenly with citrus and crab meat.
Drizzle more vinaigrette over the top of each salad.
Garnish with fennel fronds and celery leaves.
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.
![GEN5 Chardonnay]()
GEN5 Chardonnay
A very friendly Chardonnay, with juicy tropical fruit flavors, a hint of creaminess, and a long, bright finish. For five generations our family has lived and worked our land in Lodi, California, always striving to leave the land in a better state for the nextgeneration.