Crab Avocado and Sorrel Salad with Carrot Vinaigrette
Ingredients
- 1/2 cup fresh carrot juice
- 1 small shallot, minced
- 1 tablespoon Champagne vinegar
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped red onion
- 3/4 pound lump crabmeat, picked over
- 1/2 cup coarsely shredded sorrel leaves (2 ounces)
- 2 ripe Hass avocados, peeled and cut into 1/2-inch dice
Instructions
Crab, Avocado and Sorrel Salad with Carrot Vinaigrette serves 4 original recipe by Food & Wine.
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