Ingredients
2 tsp. chopped fresh ginger
Grated zest of 1/2 lemon
2 tsp. lemon juice
1 1/2 tbsp. white- or rice-wine vinegar
2 scallions including green tops
1 tsp. soy sauce
1/2 tsp. salt
c. Cooking oil
3/4 lb. watercress
1/2 head romaine lettuce (about 3/4 pound)
2 ripe avocados
1/2 lb. lump crabmeat
Preparation
Step 1In a blender, combine the ginger, lemon zest, lemon juice, vinegar, scallions, soy sauce and 1/4 teaspoon of the salt. Pulse to chop. Add the oil and puree until smooth.Step 2In a large glass or stainless-steel bowl, combine the watercress, romaine, avocados and the remaining 1/4 teaspoon salt. Toss the salad with all but 3 tablespoons of the vinaigrette and mound the salad on plates.Step 3Toss the crabmeat with the remaining vinaigrette. Spoon the dressed crabmeat over the salads.Step 4Notes: Wait until you’re ready to toss the salad before dicing the avocados. The acidity in the vinaigrette will keep them from turning brown.Step 5Wine Recommendation: Avocados are so rich it can be hard to find a wine to match. Opt for contrast instead by using a crisp Italian white wine such as Soave or Orvieto. Its fresh but neutral flavors will stand back and let the salad shine.
