Pink crab caesar salad with blood orange dressing and pumpernickel croutons
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American
Keyword: caesar salad, crab, dinner salad, salad
Servings: 2people
Author: Rachel Lerro
Ingredients
The Dressing
1cloveGarlicCrushed
1-2Anchoviesor a few Dashes of Worcestershire
1/2Blood Orangejuiced
1/2tspDijon Mustard
1/4COlive Oil
1/4CParmesanGrated
The Croutons
2CPumpernickel BreadTorn Into Bite Sized Chunks.
Olive Oil
The Rest of the Salad Stuff
Parmigiano-ReggianoShaving. As much as you want. I want a lot.
1-2CLump Crabmeat
1-2headsPink Radicchio
Instructions
To make the dressing combine garlic, anchovy, blood orange juice and mustard into a food processor or blender. I typically use an immersion blender for this. You can also certainly just mix it all up in a bowl too, use what ya got. Drizzle in oil while blending, or whisking to get an emulsified dressing. Stir in your grated cheese and season with salt and pepper.
To make the croutons arrange your torn bread chunks in a single layer on a sheet tray, toss with a generous drizzle of oil, and season with salt and pepper. Bake at 300°F (150°C) till they are nice and crispy, tossing and testing for crispiness every 5 mins or so.
When you’re ready to eat you can arrange your radicchio on a large chilled platter. Scatter generously with your crab meat, croutons and shave over plenty of Parmigiano. Drizzle over your dressing, some more fresh pepper and eat up!