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
cooked lump crab meat
green onions, thinly sliced
fresh lemon juice
coarse ground salt
coarse ground pepper
PICKLED PEPPER VINAIGRETTE
fresh watermelon juice *[see note below]
white wine vinegar
fresh jalapenos, thinly sliced crosswise [use a mandolin if you have one]
In a medium mixing bowl, mix together crab, green onions, lemon juice, yogurt, salt and pepper. Cover with plastic wrap and refrigerate until needed.
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.
Whisk together cooled pepper cooking liquid, remaining watermelon juice, olive oil, honey, mustard, salt and pepper until well mixed. Stir in pickled jalapeno.
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.
* 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.