Dungeness Crab and Winter Citrus Salad

Dungeness Crab and Winter Citrus Salad
Photo by James Carrier

Ingredients

  • 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)
  • About 8 ounces daikon sprouts, root ends trimmed, rinsed and drained
  • 1 tablespoon sugar
  • 1 pound shelled cooked Dungeness crab (about 2 1/4 cups)
  • About 1/3 cup sliced pickled ginger
  • About 8 ounces daikon sprouts, root ends trimmed, rinsed and drained
  • + 5 more ingredients
    • Sesame Cream Dressing
    • 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and finely chopped
    • 1 cup long-grain white rice
    • 2 cups fat-skimmed chicken broth
    • 6 tablespoons rice vinegar

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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