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Pink Crab Caesar Salad

Pink crab caesar salad with blood orange dressing and pumpernickel croutons
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American
Keyword: caesar salad, crab, dinner salad, salad
Servings: 2 people
Author: Rachel Lerro

Ingredients

The Dressing

  • 1 clove Garlic Crushed
  • 1-2 Anchovies or a few Dashes of Worcestershire
  • 1/2 Blood Orange juiced
  • 1/2 tsp Dijon Mustard
  • 1/4 C Olive Oil
  • 1/4 C Parmesan Grated

The Croutons

  • 2 C Pumpernickel Bread Torn Into Bite Sized Chunks.
  • Olive Oil

The Rest of the Salad Stuff

  • Parmigiano-Reggiano Shaving. As much as you want. I want a lot.
  • 1-2 C Lump Crabmeat
  • 1-2 heads Pink 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!