Pink Crab Caesar Salad
Pink crab caesar salad with blood orange dressing and pumpernickel croutons
Servings: 2 people
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!