Frisee Endive Radicchio Crab Salad
Topped with pickled red onion and fresh Dungeness crab
(adapted from the EVOO Cannon Beach Cooking School)
Ingredients:
- 1 head radicchio, leaves rinsed, patted try and torn into pieces
- 5 cups firsee (or curly endive) rinsed, spun dry and torn into pieces
- 5 cups endive rinsed, spun dry and torn into pieces
- 1 medium-size (of half of 1 large) Golden Delicious apple, washed, cored and thinly sliced, about 1 cup
- 1 cup thinly sliced fresh fennel
- 4 radishes, washed and cut in half
- 2 cups fresh Dungeness crab
- 1 cup pickled onions * Recipe below
- ½ cup maple balsamic vinegar (if you don’t have maple balsamic vinegar or you can not find it at your local grocery store, you can make it using this ratio – 3 T white balsamic vinegar/ 2 t pure maple syrup)
- 1 cup good olive oil
- Salt, pepper and ground coriander to your taste
- Walnut oil
- Good crusty sliced and lightly toasted bread served on the side (optional)
Method:
- Add the radicchio, frisee, endive, apple and thinly sliced fennel to a large bowl then sprinkle with salt, freshly ground black pepper and ground coriander and toss.
- To make the vinaigrette, pour the maple balsamic vinegar to a small bowl, with deep sides, slowly add the olive oil while mixing with a whisk. Add to the salad mixture and toss. Add additional salt, pepper and coriander if needed.
- Divide the salad on 4 plates. Add approximately ¼ cup pickled onion to the top of the each salad, add approximately ½ cup Dungeness crab on top of the onions. Add a splash or two of walnut oil to the top of each salad. Place 2 radish halves to the side of the salad on the plate. Add a slice or two of bread to the other side of the plate (optional).
*Pickled Onions
- 1 medium red onion, thinly sliced
- ½ c apple cider vinegar
- 1 cup warm water
- 1 tablespoon sugar
- 1 ½ teaspoons Kosher salt
Method:
Combine vinegar, water, sugar and salt in a medium bowl, whisk until the sugar and salt are fully dissolved.
Place onion in a jar or bowl (I like to use a wide-mouth mason jar). Pour the vinegar mixture over the onions and let set at room temperature for at least in hour, if you’re in a hurry. Preferably, cover jar or bowl and place in refrigerator for at least a day. Pickled onions will last for a few weeks stored in the refrigerator.
Use pickled onions to top tacos, nachos, sandwiches, salads and more.
