Whoa you guys…. whoa!
I’m pretty sure that Christmas just happened and I’m also pretty sure it was bonkers. I lost myself in a sea of Bundt cakes, lasagna, loud family gatherings, and wrapping paper. It was glorious and loud, delicious and wonderful… and loud.
I hope you’ve also had a wonderful (and loud) holiday. The higher the volume, the more the fun.
I’m now turning my attention to the next holiday in our December line-up: New Year’s Eve and New Year’s Day! Let’s be real… I’m also turning my attention to my comfortable couch and marathons of Suvivorman on television.
But! …I’ve been brainstorming fancy party punches, classy (but totally easy) salads, and simple New Year’s Day breakfasts. It’s been such a blessed year, let’s go out deliciously.
First! Fancy Crab, Apple and Pomegranate Salad. It’s beautifully elegant. I don’t eat Alaskan crab very often so this salad feels like a wonderful treat.
I started this salad with a homemade dressing. What makes this dressing so unique is the apple. Yes! A whole apple is pureed into this dressing!
In the bowl of a food processor I combine scallions, garlic, salt and pepper. This salad is a vinegar and olive oil base.
I love experimenting with different vinegars. Apple cider or champagne vinegar would be delicious in this dressing. I used a coconut vinegar, because I’m newly obsessed with its health benefits. It actually doesn’t taste anything like coconut, but is packed with amino acids and minerals.
Also… I’m weird.
Fresh apple chunks add a bright sweetness to this dressing. Because this salad is so packed with fruit, this dressing doesn’t need any additional honey or agave. All of the sweetness comes from nature.
The dressing is smooth and fruity. It’s ready for our salad!
Two things! This dressing can be made in a blender instead of a food processor, but might just need some more twerking because the blades are smaller. Also, this salad dressing can easily be made and left to rest in the fridge.
These salad ingredients are so fun, and so devoid of… lettuce.
Granny Smith apples are left unpeeled and sliced thin. Cucumbers keep their green skins but lose their seeds. Mangos are ripe, firm, and chunked. Pomegranate seeds are poppy, juicy, colorful, and crunchy. Alaskan King Crab legs are fancy and so so flavorful!
Fresh herbs are also a treat in this salad. This cilantro and fresh mint combination makes this salad feel tropical and somehow festive.
I found beautiful Alaskan King Crab legs at the grocery and the kind fish monger was gracious enough to trim the legs for me so I could easily handle the legs when I got home. Just so you know… ask for it!
Oh! Do you know this mango slicing trick? It’s a good one.
We’ve had some rainy days and beautifully sunny days this past week.
Just look how fancy we are! Fancy and festive. This salad is inspired. It’s super fresh and light. The flavors are bright and sweet. It’s a really wonderful compliment to all the big, heavy meals I’ve been enjoying his holiday season. This salad is a nod to beach vacations, summer times, and good living.
I hope this week finds you happy and well and closing your year with peace and love!
Crab, Apple & Pomegranate Salad
makes 6 small servings
recipe inspired by Epicurious
For the Dressing:
1 medium Granny Smith apple, peeled and sliced (about 1 cup)
1 small coarsely chopped shallots (about 3 tablespoons)
1 large garlic clove, coarsely chopped
3 tablespoons apple cider vinegar
3/4 teaspoon salt
1/4 teaspoon fresh cracked black pepper
2/3 cup good quality olive oil
For the Salad:
1 pound Alaskan King Crab leg meat
1 firm but ripe mango, cut into cubes and peeled
2 medium Granny Smith apples, unpeeled and sliced thin
1 cucumber, sliced in half length-wise, seeds removed, sliced thing
1/2 cup pomegranate seeds
1/3 cup fresh chopped cilantro
1/4 cup fresh chopped mint
salt and pepper to taste
Start by making the dressing. Place apple, shallots, garlic, vinegar, salt, and black pepper in the bowl of a food processor fitted with the blade attachment. Fit lid on the bowl and pulse several times until mixture is an almost completely smooth puree. With food processor on, slowly drizzle in olive oil. Blend until emulsified. Taste and season to taste. Set aside until salad is ready to dress.
To make the salad, in a large bowl toss together crab, mango chunks, sliced apples, cucumber, pomegranate seeds, mint, and cilantro. Add as much dressing as you’d like to moisten and flavor the salad. You may have dressing left over, depending on your taste. Season with salt and pepper and serve.
I’m not sure how I stumbled upon your blog, but I LOVE it! Your pictures are amazing, and I can’t get enough of your unique interpretations of classic dishes!
I must ask, where did you get these adorable Birch Tree straws!? I am convinced that they must make drinking water much more enjoyable :)
Thanks for an amazing blog and wonderful recipes!
i believe the straws can be found at anthropologie
This salad was delicious!!! I’m not usually a mango lover, but it was perfect with the apples and crab……this one is a keeper.
I had never thought of putting crab and pomegranate together. Sounds like a great flavor combination. I will definitely be trying this!
“The higher the volume, the more the fun.”
…I’m not sure that’s actually true…at least, not if you are an introvert.
But the recipe is FANTASTIC. :-)
This salad looks absolutely fab and delicious. Do you know if it would still taste good sans the crab for a vegetarian version? Thanks
looks yummy….and am also fascinated with Survivorman! Happy New Year!
mary @ B&Gjournals
give me that mango. and then give me handfuls of that pomegranate. and then repeat. over and over…