Photo: Annabelle Breakey; Styling: Emma Star Jensen
YieldsServes 8
AuthorAmy Machnak,
Just a few deftly chosen ingredients make for an elegant, complex-tasting salad. Serve it with warm rolls and glasses of cold, crisp white wine (our wine editor suggests Grenache Blanc).

How to Make It

Step 1
1

Zest 2 tangerines and juice about 4 (enough to make 1/4 cup). Peel remaining fruit and separate segments; set aside.

Step 2
2

Mix shallots, tangerine zest and juice, vinegar, oil, and salt together in a small bowl. Let sit at least 15 minutes.

Step 3
3

Put frisée in a large salad bowl. Top with tangerines and crab. Pour half the dressing over salad and toss to coat evenly.

Step 4
4

Divide mixture among plates, arranging citrus segments and larger crab pieces on greens. Drizzle with a little more dressing and sprinkle with pepper.

Step 5
5

Make ahead: Dressing, up to 1 day, chilled.

Ingredients

  About 10 tangerines
 2 small shallots, minced
 2 tablespoons Champagne vinegar
 1/2 cup extra-virgin olive oil
 1 teaspoon kosher salt
 2 heads (14 oz. total) frisée, ends trimmed and leaves torn into pieces
 1 pound shelled cooked crab
  Freshly cracked pepper

Directions

Step 1
1

Zest 2 tangerines and juice about 4 (enough to make 1/4 cup). Peel remaining fruit and separate segments; set aside.

Step 2
2

Mix shallots, tangerine zest and juice, vinegar, oil, and salt together in a small bowl. Let sit at least 15 minutes.

Step 3
3

Put frisée in a large salad bowl. Top with tangerines and crab. Pour half the dressing over salad and toss to coat evenly.

Step 4
4

Divide mixture among plates, arranging citrus segments and larger crab pieces on greens. Drizzle with a little more dressing and sprinkle with pepper.

Step 5
5

Make ahead: Dressing, up to 1 day, chilled.

Crab and Tangerine Salad