Blood orange salad

Yield: 4 servings

Measure Ingredient
½ cup Sugar
6 Blood oranges (3 zested and
Juiced and 3 cut into
Sections)
2 tablespoons Balsamic vinegar
½ cup Olive oil
Salt and pepper
1 cup Crab meat
4 cups Cleaned salad greens
½ pounds Asparagus, blanched and
Cooled

In a heavy bottomed pot, melt the sugar and cook until it browns, carefully pour in the orange juice and reduce until it is a thick syrup. Remove from the stove, add the vinegar, oil, and season. Set aside to cool. In a small bowl, season the crab meat. Toss the greens with ¼ cup of the dressing, and half of the orange sections, season with salt and pepper. Place on two salad plates. Arrange the asparagus around the plate. Top with the crab meat, and remaining orange sections. Garnish with a drizzle of dressing and the orange zest.

Yield: 2 servings

ESSENCE OF EMERIL SHOW #EE2195

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