Make Ahead

Zippy Crab & Melon Salad

by:
July 26, 2011
0
0 Ratings
  • Serves 6
Author Notes

I saw a picture of a restaurant salad that inspired me. It was on a website not associated with any restaurant, but it looked so delicious that I had to figure out how to recreate it...LOL! This salad is absolutely perfect for summer (especially if you happen to live in Dallas with nearly 25 days of 100+ temperatures) because it so cool, and the flavors are so vibrant. If you wish, use a small sharp paring knife to scrape ribs and seeds from peppers after cutting tops off and before thinly slicing them. Feel free to substite 1/4 cup of roughly chopped fresh mint for part of the arugula and/or use micro greens in place of the arugula. Enjoy! —gr8chefmb

What You'll Need
Ingredients
  • CRAB SALAD
  • 3 cups cooked lump crab meat
  • 4 green onions, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 2/3 cup Greek yogurt
  • 1 teaspoon coarse ground salt
  • 1 teaspoon coarse ground pepper
  • PICKLED PEPPER VINAIGRETTE
  • 2 cups fresh watermelon juice *[see note below]
  • 1/2 cup white wine vinegar
  • 1/4 cup granulated sugar
  • 2 fresh jalapenos, thinly sliced crosswise [use a mandolin if you have one]
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon coarse ground salt
  • 1 teaspoon coarse ground pepper
  • 6 cups mixed melon balls [cantaloupe, honeydew, watermelon]
  • 6 red radishes, thinly sliced [use a mandolin if you have one]
  • 1-1/2 cups baby arugula, roughly torn
Directions
  1. In a medium mixing bowl, mix together crab, green onions, lemon juice, yogurt, salt and pepper. Cover with plastic wrap and refrigerate until needed.
  2. Place 1 cup of watermelon juice, 1/4 cup vinegar and sugar in a 2-quart saucepan over medium high heat. Bring to boil, stirring to dissolve sugar. Add jalapeno and reduce heat to medium low. Simmer for 5 minutes. Drain peppers, reserving cooking liquid, and cool to room temperature.
  3. Whisk together cooled pepper cooking liquid, remaining watermelon juice, olive oil, honey, mustard, salt and pepper until well mixed. Stir in pickled jalapeno.
  4. For each serving, mound 1/2 cup of crab salad in the center of a shallow bowl. Place 1 cup of melon balls around crab salad. Sprinkle 1 thinly sliced radish over plate, and top with 1/4 cup baby arugula. Drizzle enough vinaigrette over plate to pool slightly around salad. Serve immediately.
  5. * NOTE: If you do not have a juicer, use a wooden spoon or metal ladle to press cut watermelon pieces through a fine mesh strainer into a measuring cup or bowl to catch juice. Discard solids.
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