Melon seafood salad

Yield: 6 servings

Measure Ingredient
1 pounds Fresh lump crabmeat; picked over to
\N \N Remove any cartilage
1¾ cup Cantaloupe balls
2 cups Watermelon balls
1 cup Seeded; 1/4\"-diced plum tomatoes
1½ teaspoon Finely minced fresh ginger
3 tablespoons Fresh orange juice
1 tablespoon Vinegar
½ teaspoon Dijon mustard
\N \N Salt; to taste
\N \N Freshly ground black pepper; to taste
¼ cup Extra-virgin olive oil
½ teaspoon Finely grated orange zest
2 tablespoons Chopped fresh basil leaves
2 \N Red radicchio lettuce heads; leaves rinsed,
\N \N And patted dry

Place the crabmeat, cantaloupe, watermelon, tomatoes, and ginger in a large bowl. Gently toss together with a rubber spatula. Set aside. Combine the orange juice, vinegar, mustard, salt and pepper in a small bowl. Whisking constantly, slowly drizzle in the olive oil. Continue whisking until the mixture has thickened slightly. Stir in the orange zest. Shortly before serving, toss the dressing and the basil with the crabmeat mixture. Serve on a decorative platter surrounded by radicchio leaves. Serves 6.

Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 126 Formatted for MasterCook by Nancy Berry - cwbj78a@...

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