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Crab and Tangerine Salad





Total Time
20 mins

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).

Best of 2013: Crab and Tangerine Salad (1213)




Annabelle Breakey
  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
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.

Nutrition Facts

Amount Per Serving
Calories 233Calories from Fat 55
% Daily Value *
Total Fat 15g24%

Saturated Fat 2.1g11%
Cholesterol 43mg15%
Sodium 428mg18%
Total Carbohydrate 13g5%

Dietary Fiber 1.4g6%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.