Peach And Crab Salad With Mesclun And Herbs Recipes
SOUTHERN MESCLUN SALAD
Provided by Sarah Belk
Categories easy, quick, salads and dressings
Time 5m
Yield Four servings
Number Of Ingredients 4
Steps:
- Remove the tough stems from greens, herbs and flowers and discard. Wash and dry carefully.
- In a serving bowl, combine oil, vinegar, salt and pepper. Add mesclun and toss to coat lightly.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 265 milligrams, Sugar 1 gram
PEACH AND CRAB SALAD WITH MESCLUN AND HERBS
Peaches bring out the subtle sweetness of crab, while a drizzle of orange-coriander syrup and thin slices of chile add some spice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h10m
Number Of Ingredients 14
Steps:
- Make the syrup: Bring orange juice, sugar, and coriander to a boil in a medium saucepan, stirring until sugar dissolves. Remove from heat, and let cool, covered, for about 30 minutes. Strain mixture through a fine sieve into a bowl, and stir in lime juice.
- Make the salad: Combine peaches, chile, shallot, mint strips, and 1 cup orange-coriander syrup in a bowl. Let stand for 30 minutes.
- Drizzle crab with oil in a bowl, and season with salt and pepper. Transfer peach mixture to bowl with crab using a slotted spoon; reserve syrup. Add mesclun, basil, and remaining tablespoon mint leaves, and gently toss. Drizzle 1/2 cup reserved syrup and some more oil over top of salad. Season with salt and pepper. Serve with baguette.
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