The perfect spring salad of refreshing dungeness crab, creamy avocado, peppery cress, and ruby roasted beets, spooned over with a simple lime vinaigrette of minced jalapeno and shallots. This salad sounded and looked delicious when I came across in Sunday Suppers at Lucques cookbook, but it surpassed my expectations.
It actually made me like beets for a few minutes. In fact the beets tasted damned good in the salad and the combinations of the different flavors were stellar. I cheated with the beets though – instead of roasting them myself I bought roasted beets from Trader Joe’s. The salad was supposed to be a quick weekend lunch. I couldn’t dare roasted beets in my oven for 45 minutes, wait for them to cool and then have to peel them! Plus I had to pit 2.25 pounds of cherries for the beautiful cherry tart in the last post.
I picked up the crab from Santa Monica Seafood Company. The seafood there is expensive but they are so fresh. The crab meat was truly excellent. Don’t try to skimp by getting packaged or canned crab meat. It won’t be the same. Goin says “If you’re feeling less extravagant or can’t get to the fish market, a crabless version of this dish makes a pretty good salad, too.”
I left out the creme fraiche which was to top the crab and it wasn’t missed much. I’m sure the creme fraiche would have made it even more delicious but the salad on its own was delicious and refreshing. Plus I’m trying to watch my waistline so it all worked out.
The vinaigrette is composed of 1/4 cup finely diced shallots, 3 tbsp seeded, diced jalapenos, 1/3 cup lime juice and 1/2 cup of olive oil. The rest of the salad is just sliced avocado, roasted beets, and extra fresh dungeness crab meat. Try it out. It just might make your weekend a lil bit fresher.