Winter Citrus Crab Salad Recipe

Supreme the citrus

Using a sharp paring knife, cut off the top and bottom of each orange and grapefruit. Stand fruit on one cut end and slice away the peel and pith following the curve. Working over a bowl to catch juices, cut between the membranes to release individual segments (supremes). Reserve segments in a small bowl and save the juices for the vinaigrette.

Thinly slice the fennel bulb: halve the bulb lengthwise, remove core if tough, then slice very thinly on a mandoline or sharp knife. Place fennel in a small bowl and toss with a pinch of salt to soften while you prepare other components.

Peel, pit and thinly slice the avocado just before assembly and toss gently with a few drops of lemon juice to prevent browning.

Thinly slice the shallot and set aside. Place mixed baby greens in a large salad-bowl or divide between two serving plates.

Combine reserved citrus juices (from supreming) with the measured orange, grapefruit and lemon juices in a small bowl or jar. Add Dijon mustard, champagne vinegar, honey, fine sea salt and freshly ground black pepper.

Whisk while slowly streaming in the extra-virgin olive oil until the dressing emulsifies and slightly thickens. Taste and adjust seasoning — add up to 1/4 tsp more salt or 1/2 tsp more honey if needed. The vinaigrette should be bright, balanced and slightly sweet-acidic.

Gently pick through the crab meat to remove any shell fragments and large lumps; keep lumps intact where possible for texture. Season crab lightly with 1/8 tsp sea salt and a small pinch of black pepper.

If using, add the toasted nuts to the fennel and toss to combine for a light crunch layer.

Arrange the mixed greens on the serving plates. Distribute fennel slices and shallot evenly over the greens. Nest crab meat across the tops of the greens in small mounds so each portion gets visible crab.

Scatter the citrus supremes and grapefruit segments around and over the crab. Place avocado slices attractively on top or at the side.

Drizzle the citrus vinaigrette evenly over each salad — about 1 to 1 1/2 tablespoons per serving — or serve vinaigrette on the side. Season lightly with the remaining sea salt and freshly ground black pepper to taste.

Garnish with microgreens or finely snipped chives and sprinkle toasted nuts (if using). Serve immediately with crostini or seeded crackers on the side.