This tart vinaigrette marries well with the sweetness of the crab!
- 1 head of escarole, tough leafs discarded
- 1 head butter lettue
- 1 small head of raddichio, torn
- 1 handful of watercress
- 2 blood oranges (supremes)
- 1/4 cup toasted sliced hazlenuts
- For the Blood Orange Vinaigrette:
- 1/4 teaspoon finely grated blood orange zest
- 1/3 cup freshly squeezed blood orange juice (from 3 to 4 medium oranges)
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon finely chopped shallots
- 1 teaspoons whole-grain mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup extra virgin olive oil
To make the supremes:
Stand your citrus up on your cutting board, and run your knife in-between the rind and the flesh. Using a knife, remove the peel and all of the white pith from the sides.
Next, carefully run your knife in-between the flesh and membrane of each segment, using a controlled slicing motion to cut towards the center of the citrus. When done correctly, your segments should be 100% citrus flesh without any seeds, pith or membrane.
Sort through the watercress--keeping any small stems, and removing the leaves from the tougher stems. Trim the base of the raddichio and tear the tears into small strands. Remove the outer, tougher leaves of the escarole and base, and tear into large pieces. Tear butter lettuce into bite size pieces. Wash and dry the leaves in a salad spinner thoroughly.
Place all of the ingredients except the oil in a medium, nonreactive bowl and whisk to combine. While whisking continuously, add the oil in a slow, steady stream until it’s fully incorporated. Refrigerate in a container with a tightfitting lid for up to 4 days.