Crab and Watermelon Salad with Strawberry Vinaigrette

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 La Crema’s Monterey Pinot Noir Rose make for a delightful match.

Dungeness Crab, Red Watermelon With Strawberry Rhubarb Vinaigrette and Fresh Tarragon

Recipe type: Salad
Serves: 8


For the Dungeness Crab:
  • 8 oz Dungeness crab meat
  • 8 oz seedless red watermelon, rind removed, flesh diced ½ inch
  • 4 oz frisee, yellow parts only, stems removed
  • 1 Tb fresh tarragon, stems removed, minced
  • 2 oz strawberry rhubarb vinaigrette (see recipe below)
  • to taste kosher salt
Strawberry Rhubarb Vinaigrette:
  • Makes 2 cups
  • 2 Tb rhubarb, red parts only, minced
  • 2 Tb ripe strawberries, minced
  • 2 Tb shallots, minced
  • 1 tsp garlic, minced
  • ¼ cup rice wine vinegar
  • ¼ cup water
  • 1 tsp Worcestershire
  • ½ cup extra virgin olive oil
  • 1 cup vegetable oil
  • to taste kosher salt


For the Dungeness Crab:
  1. 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.
For the Vinaigrette:
  1. 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 balance. Adjust if necessary. Refrigerate until needed.