Dungeness Crab Salad



6-8 small Beets

2 TBSP Olive Oil

1/2 Lemon

Salt and Pepper

1/4 cup Shallots, finely diced

1 tsp Salt

Juice of 1 Grapefruit

Juice of 2 Meyer Lemons + zest of 1 Meyer Lemon

Juice of 1 Lime + zest

Juice of 1 Blood Orange + zest

1 tsp Dijon Mustard

1/2 cup Olive Oil

2 Fuerte Avocados

I large bunch Mache or Watercress

3/4 lb Dungeness Crab meat

2 TBSP Cilantro, chopped

Salt and Pepper

1/2 cup Creme Fraiche


  • Preheat oven to 400F
  • Clean the beets, toss with 2 TBSP olive oil and heavy pinch salt
  • Place beets in a baking dish with 1/8 inch of water in the bottom, cover tightly with foil and roast for 45 min to 1 hour until tender when pierced with a knife.
  • Remove the foil, let the beets cool sufficiently, then peel the skins.
  • Cut beets into 1/2 inch wedges, toss with 1 TBSP olive oil, the juice of 1/2 a lemon, salt, and pepper.
  • To prepare the dressing, combine the shallots, 1 tsp salt, 1/2 a cup of the combined citrus juices, citrus zest, and 1 tsp mustard. Let marinate for a few minutes, then whisk in 1/2 cup olive oil.
  • Peel, de-seed, then cut the avocado into slices. Fan them out on one side of a platter, season with salt.
  • Place the beets on the other side of the platter, and place the mache in the middle.
  • Gently toss the crab with 2/3 of the vinaigrette and the cilantro, taste for salt, then place it on top of the mache.
  • Top the crab with a dollop of creme fraiche and some cracked pepper, and pour the rest of the vinaigrette over the avocado. Serve with extra creme fraiche on the side.

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