Dungeness Crab and Winter Citrus Salad

Dungeness Crab and Winter Citrus Salad
Photo by James Carrier

Ingredients

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

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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