Dungeness Crab, Red Watermelon with Strawberry Rhubarb Vinaigrette and Fresh Tarragon
Pair with La Crema Pinot Noir Rosé
The fresh crisp watermelon and sweet Dungeness crab make for a refreshing and simple salad for a hot spring day. The watermelon and strawberry aromas found in our Rosé make for a delightful match.
Crab Salad INGREDIENTS
- 8 oz Dungeness crab meat
- 8 oz seedless red watermelon, rind removed, flesh diced ½ in cubes
- 4 oz Frisee, yellow parts only, stems removed
- 1 Tbsp fresh tarragon stems removed, minced
- 2 oz strawberry rhubarb vinaigrette (see recipe below)
- Kosher salt to taste
Crab Salad PREPARATION
Combine ingredients in a bowl. Drizzle with vinaigrette and season to taste with kosher salt. Gently toss and divide between 8 chilled plates. Serve immediately.
Strawberry Rhubarb Vinaigrette INGREDIENTS
- 2 Tbsp rhubarb, red parts only, minced
- 2 Tbsp ripe strawberries, minced
- 2 Tbsp shallots, minced
- 1 tsp garlic, minced
- ¼ cup rice wine vinegar
- ¼ cup water
- 1 tsp Worcestershire sauce
- ½ cup extra virgin olive oil
- 1 cup vegetable oil
- Kosher salt to taste
Strawberry Rhubarb Vinaigrette PREPARATION
In a large bowl combine the first 7 ingredients and mix thoroughly with a whisk. Season with salt. Slowly drizzle the olive and vegetable oils into the mixture and whisk until vinaigrette is emulsified. Check vinaigrette for seasoning and adjust if necessary. Refrigerate until needed.
