Dungeness Crab Salad With Avocado Beets Crème Fraîche And Lime Food

DUNGENESS CRAB SALAD WITH AVOCADO, BEETS, CRèME FRAîCHE, AND LIME

Dungeness Crab Salad with Avocado, Beets, Crème Fraîche, and Lime image

Categories Salad Side Roast Lime Crab Avocado Beet Healthy Kosher

Number Of Ingredients 14

Ingredients

3 bunches small to medium beets
3/4 cup extra-virgin olive oil
1/2 lemon, for juicing
1/4 cup finely diced shallots
3 tablespoons seeded, diced jalapeños
1/3 cup lime juice, plus a little extra for seasoning
1 Reed avocado, or 2 large Hass avocados
1 bunch watercress, cleaned, tough stems removed
3/4 pound picked-over steamed Dungeness crabmeat
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped cilantro
1/2 cup crème fraîche
A healthy pinch of freshly cracked black pepper
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400°F.
Cut the leaves from the beets, leaving 1 inch of stem still attached. (Save the greens for another dish.) Clean the beets well, and toss them with 1 tablespoon olive oil and 1 teaspoon salt. Place the beets in a roasting pan with a splash of water in the bottom. Cover with foil, and roast 30 to 40 minutes, until tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut the beets into 1/2-inch wedges. Toss them in a medium bowl with 1 tablespoon olive oil, a generous squeeze of lemon juice, and a pinch of salt and pepper. Taste for seasoning.
While the beets are in the oven, combine the shallots, jalapeños, lime juice, and 1/2 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in 1/2 cup plus 2 tablespoons olive oil. Taste for balance and seasoning.
Cut the avocados in half lengthwise, remove the pit, and peel. Cut into 1/4-inch slices, and season with 1/2 teaspoon salt and freshly ground black pepper. Fan the avocado slices on one side of a chilled platter. Place the beets on the other side, and arrange the watercress in the center.
Toss the crab gently with two-thirds of the jalapeño-lime vinaigrette, the parsley, and the cilantro in a large bowl. Taste the crab, and season with more salt or lime if you like. Pile the crab on the watercress, and top with the crème fraîche. Sprinkle a little cracked black pepper over the crème fraîche, and drizzle a little more vinaigrette over the avocado.

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