Crab & Tangerine Frisée

Posted by Alayne Gardner-Carimi on

Serve this elegant, complex-tasting salad with warm rolls and glasses of crisp white wine as a light supper, or as a side dish or quick appetizer.

Ingredients (serves 6) 
10 tangerines
2 small shallots, minced
2 Tbsp vomFASS Grape Vinegar 
½ cup vomFASS Tangerine Extra Virgin Olive Oil 
1 tsp sea salt
2 heads (14 oz total) frisée, ends trimmed and leaves torn into pieces
1 pound shelled cooked crab
Freshly cracked pepper

Zest 2 tangerines and juice about 4 (enough to make 1/4 cup).
Peel remaining fruit and separate segments; set aside.
Mix shallots, tangerine zest and juice, vomFASS Grape vinegar, Tangerine Extra Virgin Olive Oil, and salt together in a small bowl. 
Let sit at least 15 minutes.
Put frisée in a large salad bowl.
Top with tangerines and crab.
Pour half the dressing over salad and toss to coat evenly.
Divide mixture among plates, arranging citrus segments and larger crab pieces on greens.
Drizzle with a little more dressing and sprinkle with freshly cracked pepper.
Note: You can make dressing the day before, keep chilled.

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