Dungeness Crab and Winter Citrus Salad

Dungeness Crab and Winter Citrus Salad
Photo by James Carrier

Ingredients

  • Sesame Cream Dressing
  • About 8 ounces daikon sprouts, root ends trimmed, rinsed and drained
  • Sesame Cream Dressing
  • 1 cup long-grain white rice
  • About 1/3 cup sliced pickled ginger
  • 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and finely chopped
  • About 8 ounces daikon sprouts, root ends trimmed, rinsed and drained
  • + 17 more ingredients
    • About 1/3 cup sliced pickled ginger
    • 6 tablespoons rice vinegar
    • 2 or 3 ruby grapefruit (2 to 3 lb. total) or 4 to 6 blood oranges (1 1/2 to 2 1/4 lb. total)
    • About 8 ounces daikon sprouts, root ends trimmed, rinsed and drained
    • 1 cup long-grain white rice
    • 2 cups fat-skimmed chicken broth
    • Sesame Cream Dressing
    • Sesame Cream Dressing
    • 2 or 3 ruby grapefruit (2 to 3 lb. total) or 4 to 6 blood oranges (1 1/2 to 2 1/4 lb. total)
    • 6 tablespoons rice vinegar
    • About 8 ounces daikon sprouts, root ends trimmed, rinsed and drained
    • 2 cups fat-skimmed chicken broth
    • 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and finely chopped
    • 1 tablespoon sugar
    • 1 tablespoon sugar
    • 1 pound shelled cooked Dungeness crab (about 2 1/4 cups)
    • 1 pound shelled cooked Dungeness crab (about 2 1/4 cups)

1. In a 1 1/2- to 2-quart pan, combine rice and broth. Bring to a boil over high heat, then reduce heat to very low, cover pan, and cook until liquid is absorbed and rice is just tender to bite, about 20 minutes. 2. Meanwhile, in a wide bowl, mix rice vinegar with sugar. When rice is cooked, spoo...

View full recipe at My Recipes

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