Crab Salad
with pomegranate and orange recipe
Serves 4
Preparation 15 min.
Peel the oranges using a sharp knife, removing all the bitter white pith and collecting the juice in a small bowl. Break the fruit into segments and place in a large salad bowl. • Add the arugula, olives, crabmeat, and pomegranate seeds. • Add the lemon juice to the bowl with the orange juice. Stir in the oil and season with salt and pepper. Beat well with a fork. • Drizzle the dressing over the salad. Toss gently before serving.
Ingredient :
2 large ripe oranges
4 oz (125 g) arugula (rocket) leaves
1/2 cup (50 g) black olives
4 oz (125 g) cooked (or canned) crabmeat, crumbled
Seeds from I large pomegranate juice of I/2 lemon
1/4 cup (60 ml) extra-virgin olive oil Salt and freshly ground black pepper
