Food & Wine


1
5
What's This?
Serving size 6
Prep Time
Total Time

Ingredients

2 ½ Tbsp white wine vinegar1 small shallot, minced2 tsp Dijon mustard2 Tbsp walnut oil2 Tbsp extra virgin olive oil kosher salt freshly ground pepper2 bunch of watercress, about 14 ounces, thick stems discarded1 lb jumbo lump crab, picked over and drained2 celery ribs, thinly sliced1 Granny Smith apple, cut into 1/2-inch dice⅓ cup walnuts, coarsely chopped

Directions

1. In a bowl, whisk the vinegar with the shallot and mustard. Whisk in the walnut and olive oils and season with salt and pepper.

2. In a medium bowl, toss the watercress with 3 tablespoons of the dressing. In another medium bowl, gently toss the crab with the celery, apple, walnuts and the remaining dressing. Season with salt and pepper. Transfer the watercress to plates, top with the crab salad and serve.

More From Kitchen Daily:

Spiced Pecan Triple Chocolate Bark Spiced Pecan Triple Chocolate Bark
Spiced Pecan Triple Chocolate Bark
Maple Peanut Soba Salad with Edamame and Apples Maple Peanut Soba Salad with Edamame and Apples
Maple Peanut Soba Salad with Edamame and Apples
Baked Eggnog Oatmeal with Apples and Walnuts Baked Eggnog Oatmeal with Apples and Walnuts
Baked Eggnog Oatmeal with Apples and Walnuts

Tags: Appetizer, Salad, Lunch, Healthy, Shellfish, Seafood, Crab, Vegetable, Nut, Apple, Easy, 30 Minute, Quick, No-Cook, Entertaining

Terms of Service | Privacy Policy Corporate Site | Advertise With Us