Dungeness Crab Salad

Yields1 Serving

Dungeness Crab Salad with fennel, blood orange, watermelon radish, pea shoots, mint, harissa yogurt, white balsamic vinaigrette

Serves 4

1 fennel bulb, sliced very thinly (we use a mandolin!)

1 blood orange, segmented

2 watermelon radish, julienned

3 oz. pea shoots

8 oz. crabmeat

4 mint sprigs, leaves plucked and chopped

White Balsamic Vinaigrette, recipe follows

1/2 cup drained greek yogurt

1 tablespoon harissa paste

White Balsamic Vinaigrette

1/4 cup white balsamic vinegar

1/2 teaspoon honey

1 teaspoon fresh thyme, plucked

1 teaspoon stone ground mustard

salt to taste

1/2 cup olive oil

Salad Directions

In a medium bowl combine, fennel, blood orange segments, watermelon radish, peas hoots, crab meat, and mint. Gently toss with vinaigrette. In a small bowl combine yogurt and harissa paste. Stir to combine. To serve place a dollop of harissa yogurt on center of plate, top with crab salad mixture.

White Balsamic Vinaigrette Directions

In a small jar combine all ingredients and stir or shake well to combine.

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Dungeness Crab Salad