Author Notes
Three years ago we visited Whistler in the summer. Coming from the typical Texas heat, I could not get over the wonderful scenery and balmy weather. I thought it was one of the most beautiful places ever. One day for we stooped to eat lunch at a restaurant that had a terrace, I think it might have been the restaurant inside the Four Seasons. I had a salad that was a scrumptious combination of crab, lobster, avocado and grapefruit, with a light citrus vinaigrette that perfectly married all ingredients together. I vividly remembered how happy I was watching our boys play with each other, breathing that fresh mountain air and eating what I thought was magical food. I told my husband that I was counting my blessings and that I wish I could somehow preserve that moment forever. As soon as I got home I tried to replicate that salad recipe; while it does not have that much in common with the sophisticated creation I had in Whistler, I still reach for it when I want to spice out our day to day routine or when we need a special light dinner after a particularly busy day in the office. —bistro_gal
Ingredients
- Crab Salad:
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8 ounces
refrigerated lump crab meat
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1/3 cup
cilantro leaves, chopped
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1 tablespoon
extra virgin olive oil
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1 teaspoon
agave syrup
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2 tablespoons
lemon juice
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sea salt and freshly ground pepper to taste
- Greens, dressing and garnishes
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1 teaspoon
Dijon mustard
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1/2 teaspoon
agave syrup or less if you don't want the dressing to have a sweet undertone
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3 tablespoons
extra virgin olive oil
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2 tablespoons
lemon juice
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4 cups
romaine, chopped in bite pieces (other crunchy greens work as well)
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1
avocado, peeled and sliced
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1
pink grapefruit, skinned, sliced, membranes removed
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sea salt and freshly ground pepper to taste
Directions
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Mix all crab salad ingredients and refrigerate until you have assembled the rest of the salad.
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Whisk the first four ingredients for the base salad into a vinaigrette, add salt and pepper to taste and reserve.
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Mix the greens with half the vinaigrette and arrange on two plates. Arrange the slices of avocado and grapefruit on top of it. Drizzle with remaining vinaigrette.
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Divide the crab salad in two, and mound it on top of the greens. I typically use a one cup measure, fill it about 3/4 with the crab salad, then invert it gently over the greens. Serve and enjoy!
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