Crab and Tangerine Salad Recipe – Sunset Magazine
Elegant crab and tangerine salad with crisp frisée, tangy vinegar dressing, and a touch of shallot—perfect for winter citrus lovers.
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Ingredients
- About 10 tangerines
- 2 small shallots, minced
- 2 tablespoons Champagne vinegar
- 1/2 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 2 heads (14 oz. total) frisée, ends trimmed and leaves torn into pieces
- 1 pound shelled cooked crab
- Freshly cracked pepper
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