Citrus Salad with Snow Crab Claw
Executive Chef Salvatore Giuliano’s delectable tastes are inspired by the surroundings at Laguna Cliffs Resort.
Marinade:1/2 cup orange juice1/4 cup lemon juice1 t red peper flakes1 T honey12 cooked snow crab clawsVinaigrette:2 oz orange juice1 oz lemon juice1/2 oz aged red wine1 T Dijon Mustard1 T Chopped Shallot1/2 t chopped garlic1 c olive oilSalad:4 c baby spring greens1/4 c chopped basil leaves1 avocado diced1 ruby grapefruit with membrane removed
- Start with your marinade. Combine the first five ingredients into the bowl and add your cooked crab. Marinate at least 1 hour. For the vinaigrette, blend all ingredients in a bowl and slowly add the olive oil while quickly whisking to emulsify. Season with salt and pepper to taste.
- For your salad, equally distribute the tossed spring mix greens and grapefruit in 4 bowls. Add vinaigrette to each bowl to taste and garnish with avocado. Center the 12 crab claws (3 per serving) on 4 plates.