For a Wow-Worthy Winter Salad, Just Add Crab
Preheat oven to 350°F. Toss together bread cubes, 3 tablespoons oil, 1 teaspoon kosher salt, and black pepper on a large rimmed baking sheet until coated. Bake in preheated oven until golden brown and crispy, 20 to 25 minutes, stirring halfway through baking time. Let bread cool completely on baking sheet on a wire rack, about 35 minutes.
Ingredients
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14 ounces sourdough boule, cut into 1-inch cubes
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1 cup plus 5 tablespoons canola oil, divided
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4 teaspoons kosher salt, divided
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1/2 teaspoon black pepper, plus more for garnish
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1/3 cup orange juice
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3 tablespoons white wine vinegar
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2 tablespoons Dijon mustard
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6 anchovy fillets, mashed into a paste
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3 large garlic cloves, grated
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1 cup thinly sliced red onion
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5 cups mizuna or arugula
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4 cups cored and roughly chopped red and white Belgian endive (from 6 small heads)
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1 Bosc pear, cored and thinly sliced
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1/4 cup chopped fresh flat-leaf parsley, plus whole leaves for garnish
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2 tablespoons chopped fresh chives
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1 1/2 pounds picked Dungeness crabmeat or lump crabmeat
Directions
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Preheat oven to 350°F. Toss together bread cubes, 3 tablespoons oil, 1 teaspoon kosher salt, and black pepper on a large rimmed baking sheet until coated. Bake in preheated oven until golden brown and crispy, 20 to 25 minutes, stirring halfway through baking time. Let bread cool completely on baking sheet on a wire rack, about 35 minutes.
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Whisk together orange juice, white wine vinegar, mustard, anchovies, garlic, and remaining 1 tablespoon kosher salt in a medium bowl until combined. Whisk in remaining 1 cup plus 2 tablespoons oil; set vinaigrette aside.
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Add croutons, onion, mizuna, endive, pear, 1/4 cup chopped parsley, and chives to a large bowl; toss to combine. Add about 1/3 cup vinaigrette, and stir to combine. Fold in crabmeat; transfer salad to a platter. Garnish with additional black pepper and whole parsley leaves. Serve with remaining vinaigrette.