Dungeness Crab and Winter Citrus Salad

Dungeness Crab and Winter Citrus Salad
Photo by James Carrier

Ingredients

  • About 1/3 cup sliced pickled ginger
  • Sesame Cream Dressing
  • About 8 ounces daikon sprouts, root ends trimmed, rinsed and drained
  • Sesame Cream Dressing
  • 1 cup long-grain white rice
  • 6 tablespoons rice vinegar
  • About 8 ounces daikon sprouts, root ends trimmed, rinsed and drained
  • + 17 more ingredients
    • 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 red bell pepper (8 oz.), rinsed, stemmed, seeded, and finely chopped
    • About 8 ounces daikon sprouts, root ends trimmed, rinsed and drained
    • 6 tablespoons rice vinegar
    • About 1/3 cup sliced pickled ginger
    • 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)

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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